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 Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

red wine Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grap ...

, often red

Burgundy Burgundy (; french: link=no, Bourgogne ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The c ...

, and beef stock, typically flavored with

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

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 onion ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, 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 to ...

'', and garnished with

pearl onion The pearl onion (''Allium ampeloprasum'' var. ''sectivum'' or ''A. ampeloprasum'' 'Pearl-Onion Group'), also known as button, baby or silverskin onions in the UK, is a close relative of the leek (''A. ampeloprasum'' var. ''porrum''), and may be d ...

mushrooms A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), 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 na ...

, and bacon.Prosper Montagné, ''Larousse Gastronomique'', English translation, Crown 1961 ''s.v.'' 'beef'/ 'beef ragoûts' A similar dish using a piece of

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 Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, '' ...

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 published ...

'' 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 ''La bonne cuisine de Madame E. Saint-Ange'' is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse. A "classic text of French home cooking", it is a highly detailed work documenting the cu ...

'', 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