Beef bourguignon () or bœuf bourguignon (; ), also called beef Burgundy, and ''bœuf à la Bourguignonne'',''Random House Dictionary'
online at dictionary.com
/ref> is a French

beef stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and m ...

braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

s, garlic, and a ''

bouquet garni The ''bouquet garni'' (French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior t ...

'', and garnished with pearl onions,

mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

, and bacon.Prosper Montagné, ''Larousse Gastronomique'', English translation, Crown 1961 ''s.v.'' 'beef'/ 'beef ragoûts' A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.

Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...

, "Pièce de bœuf à la bourguignonne", ''A Guide to Modern Cookery'', 190
p. 379
/ref> Its name probably refers to the use of wine; it is likely not a regional recipe from Burgundy.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , p. 191 When made with whole roasts, the meat was often larded.

History

The dish is often "touted as traditional", but it was first documented in 1867, and "does not appear to be very old". Other recipes called "à la Bourguignonne" with similar garnishes are found in the mid-19th century for leg of lamb and for rabbit. In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat. The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered as a Burgundian specialty in the twentieth century. Julia Child has described the dish as "certainly one of the most delicious beef dishes concocted by man".Julia Child, ''

Mastering the Art of French Cooking ''Mastering the Art of French Cooking'' is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, who was from the United States. The book was written for the American market and publishe ...

'' 1:315 , 1961

Serving

Beef bourguignon is generally accompanied with boiled potatoes or pasta.

Name and spellings

In culinary terminology, "bourguignon" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century.Pierre Larousse, ''Grand dictionnaire universel du XIXe siècle'', 2, 186
''s.v.''
/ref>A French Lady, "Gigot à la Bourguignonne", ''Cookery for English Households'', 1864
p. 139
/ref>Charles Elmé Francatelli, "Rabbits, à la bourguignonne", ''The Modern Cook'', 184
p. 320
/ref> The dish may be called ''bourguignon'' or ''à la bourguignonne'' in both French and English.Paul Bocuse, ''La cuisine du marché'', 1980 , p. 182'' La cuisine de Madame Saint-Ange'', p. 416 It is occasionally called ''beef/bœuf bourguignonne'' in English, but in French, by far the most common name is ''bœuf bourguignon''.Usage in Google ngrams
/ref>

Notes and references

External links

Julia Child's Beef Bourguignon
{{DEFAULTSORT:Beef Bourguignon French stews Beef dishes Wine dishes

History

Serving

Name and spellings

See also

Notes and references

External links