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

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

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, c ...

red wine Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) 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 fro ...

, often red

Burgundy Burgundy ( ; ; Burgundian: ''Bregogne'') 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. ...

, and beef stock, typically flavored with

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

onion An onion (''Allium cepa'' , from Latin ), 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 which was classifie ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

, 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 onion, baby onion or silverskin onion in the UK, is a close relative of the leek (''A. ampeloprasum'' var. ''porrum''), a ...

s and

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

.Prosper Montagné, ''Larousse Gastronomique'', English translation, Crown 1961 ''s.v.'' 'beef'/ 'beef ragoûts'

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

, "Pièce de bœuf à la bourguignonne", ''A Guide to Modern Cookery'', 190
p. 379
/ref> "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish.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> It is probably 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 were 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 a Burgundian specialty in the twentieth century. The co-authors of ''

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, from the United States. The book was written for the American market and published by Kno ...

'',

Simone Beck Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cuisine, French cooki ...

, Louisette Bertholle, and

Julia Child Julia Carolyn Child (Birth name#Maiden and married names, née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American pu ...

, have described the dish as "certainly one of the most delicious beef dishes concocted by man".

, Louisette Bertholle and

, ''

'' 1:315 , 1961

Serving

Beef bourguignon is generally accompanied by boiled potatoes, but often also with mashed potatoes or pasta.

Name and spellings

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 cuisine, French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Éditions Larousse, Larousse. A "classic text of French home cooking", it is a highly ...

'', p. 416 It is occasionally called ''beef/bœuf bourguignonne'' in American English, but in French and non-American English, by far the most common name is ''bœuf bourguignon''.Usage in Google ngrams
/ref>

Notes and references

{{DEFAULTSORT:Beef Bourguignon French stews French beef dishes Wine dishes

History

Serving

Name and spellings

See also

Notes and references