Beef bourguignon

Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf 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 stock, typically flavored 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, at which point it may be called pièce de bœuf à la bourguignonne.[4][5][6]

Beef bourguignon
A dish of bœuf bourguignon
Alternative namesBeef Burgundy, bœuf à la bourguignonne
TypeStew
Place of originFrance
Region or stateBurgundy
Main ingredientsBeef, red wine (traditionally red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms
Beef bourguignon

It is a well-known French dish[3] whose name probably refers to the use of wine. However, beef bourguignon 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 "touted as traditional", but it was first documented in the 19th century, and "in fact does not appear to be very old".[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] In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat.[7]

The dish has become a standard of French cuisine, notably in Parisian bistrots; however, 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 pasta.[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 grammatically incorrect in French.[15]

See also

Notes and references
  1. Oxford English Dictionary, 3rd edition, 2013 s.v.
  2. Random House Dictionary online at dictionary.com
  3. Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
  4. Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. 182
  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. Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191
  8. Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
  9. A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
  10. Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
  11. 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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