Beef bourguignon

Beef bourguignon
A dish of bœuf bourguignon
Alternative namesBeef Burgundy, bœuf à la bourguignonne
TypeStew
Place of originFrance
Region or stateBurgundy
Main ingredientsBeef, red wine (often red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms
Beef bourguignon

Beef bourguignon (US: /ˌbʊərɡnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/;[1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne,[2] is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.[3] A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.[4][5][6]

"Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish.[7][8][9] It is probably not a regional recipe from Burgundy.[10][5]

When made with whole roasts, the meat was often larded.[5]

  1. ^ Oxford English Dictionary, 3rd edition, 2013 s.v.
  2. ^ Random House Dictionary online at dictionary.com
  3. ^ Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
  4. ^ Cite error: The named reference bocuse was invoked but never defined (see the help page).
  5. ^ a b c Cite error: The named reference stange was invoked but never defined (see the help page).
  6. ^ Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379
  7. ^ Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
  8. ^ A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
  9. ^ Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
  10. ^ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191