Beef bourguignon (US: //) or bœuf bourguignon (UK: / /; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a French 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. A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.
|Alternative names||Beef Burgundy, bœuf à la bourguignonne|
|Place of origin||France|
|Region or state||Burgundy|
|Main ingredients||Beef, red wine (often red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms|
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.
Name and spellingsEdit
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 in French, by far the most common name is bœuf bourguignon.
Notes and referencesEdit
- 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
- Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
- Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191
- 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
- Marcel Butler, La bonne cuisine pour tous, Paris, 1885, BNF 301806016, p. 241-2
- 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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