 A dish of bœuf bourguignon | |
| Alternative names | Beef Burgundy, bœuf à la bourguignonne |
|---|---|
| Type | Stew |
| Place of origin | France |
| Region or state | Burgundy |
| Main ingredients | Beef,red wine (often redBurgundy), beefstock,lardons,onions,bouquet garni,pearl onions,mushrooms |
Beef bourguignon (US:/ˌbʊərɡiːnˈjɒ̃/) orbœuf bourguignon (UK:/ˌbɜːfˈbɔːrɡɪn.jɒ̃/;[1]French:[bœfbuʁɡiɲɔ̃]), also calledbeef Burgundy, andbœuf à la Bourguignonne,[2] is aFrenchstew ofbeefbraised inred wine, often redBurgundy, and beef stock, typically flavored withcarrots,onions,garlic, and abouquet garni, and garnished withpearl onions andmushrooms.[3][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 oftenlarded.[5]
The dish is often "touted as traditional", but it was first documented in 1867,[7] and "does not appear to be very old".[10] Other recipes called "à la Bourguignonne" with similar garnishes were found in the mid-19th century for leg of lamb[8] and for rabbit.[9] In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat.[10][11]
The dish has become a standard of French cuisine, notably in Parisianbistrots; however, it only began to be considered aBurgundian specialty in the twentieth century.[10]
The co-authors ofMastering the Art of French Cooking,Simone Beck,Louisette Bertholle, andJulia Child, have described the dish as "certainly one of the most delicious beef dishes concocted by man".[12]
Beef bourguignon is generally accompanied by boiled potatoes,[12][5] but often also with mashed potatoes[13][14][15] or pasta.[16]
The dish may be calledbourguignon orà la bourguignonne in both French and English.[17][4][5] It is occasionally calledbeef/bœuf bourguignonne in American English,[2][18] but in French and non-American English, by far the most common name isbœuf bourguignon.[19]
