|Alternative names||Beef Burgundy, bœuf à la bourguignonne|
|Place of origin||France|
|Region or state||Burgundy|
|Main ingredients||Beef, red wine (traditionally red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms|
Beef bourguignon (US: //) or bœuf bourguignon (UK: / /; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a 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. It is also a dish consisting of a piece of braised beef with the same garnish, at which point it may be called pièce de bœuf à la bourguignonne.
The dish is often "touted as traditional", but it was first documented in the 19th century, and "in fact 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.
Name and spellings
The dish may be called bourguignon or à la bourguignonne in both French and English. It is occasionally called beef/bœuf bourguignonne in English, but that is grammatically incorrect in French.
Notes and references
- Oxford English Dictionary, 3rd edition, 2013 s.v.
- Random House Dictionary online at dictionary.com
- Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
- Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. 182
- La cuisine de Madame Saint-Ange, p. 416
- Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379
- Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191
- Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
- A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
- Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
- Julia Child, Mastering the Art of French Cooking 1:315 ISBN 0394721780, 1961
- Robert Hamburger, Paris Bistros: A Guide to the Best, 1995, ISBN 0880014172, p. 86
- Wayne Gisslen, Le Cordon Bleu Professional Cooking, Fifth Edition, 2003
- Sharon Tyler Herbst, Food Lover's Companion, Third Edition, 2001
- Usage in Google ngrams
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