Beef bourguignon

Beef bourguignon
Alternative names Beef Burgundy, bœuf à la bourguignonne
Type Stew
Place of origin France
Region or state Burgundy
Main ingredients Beef, red wine (traditionally red Burgundy), beef broth, lardons, onions, bouquet garni, pearl onions, mushrooms
Beef bourguignon

Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːrf ˈbɔːrɡɪn.jɒ̃/;[1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne,[2] is a beef stew braised in red wine, often red Burgundy, and beef broth, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.[3] It is also a dish consisting of a piece of braised beef with the same garnish, when it may be called pièce de bœuf à la bourguignonne.[4][5][6]

It is a well-known French recipe.[3] The name probably refers to the use of wine, and it is likely not a regional recipe from Burgundy.[7][5][8]

When made with whole roasts, the meat was often larded.[5]

History

The dish is often considered "traditional" but in fact is first documented in the 19th century.[7][8] Other recipes called "à la Bourguignonne" with similar garnishes are found in the mid-19th century for leg of lamb[9] and for rabbit.[10]

The dish has become a standard of French cuisine, notably in Parisian bistrots. It only began to be considered as a Burgundian specialty in the twentieth century.[7]

Julia Child has described the dish as "certainly one of the most delicious beef dishes concocted by man".[11]

Serving

Beef bourguignon is generally accompanied with boiled potatoes[11][5] or noodles.[12]

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.[8][9][10]

The dish may be called bourguignon or à la bourguignonne in both French and English.[13][4][5] It is occasionally called beef/bœuf bourguignonne in English,[2][14] but that is considered incorrect in French.[15]

See also

Notes and references

  1. ↑ Oxford English Dictionary, 3rd edition, 2013 s.v.
  2. 1 2 Random House Dictionary online at dictionary.com
  3. 1 2 Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
  4. 1 2 Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. 182
  5. 1 2 3 4 5 La cuisine de Madame Saint-Ange, p. 416
  6. ↑ Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379
  7. 1 2 3 Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191
  8. 1 2 3 Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
  9. 1 2 A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
  10. 1 2 Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
  11. 1 2 Julia Child, Mastering the Art of French Cooking 1:315 ISBN 0394721780, 1961
  12. ↑ Robert Hamburger, Paris Bistros: A Guide to the Best, 1995, ISBN 0880014172, p. 86
  13. ↑ Wayne Gisslen, Le Cordon Bleu Professional Cooking, Fifth Edition, 2003
  14. ↑ Sharon Tyler Herbst, Food Lover's Companion, Third Edition, 2001
  15. ↑ Usage in Google ngrams
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