Back لحم البقر بالبورغيغون Arabic Говеждо Бургиньон Bulgarian Boeuf bourguignon Catalan Hovězí po burgundsku Czech Bœuf bourguignon German Bœuf bourguignon Spanish Bœuf bourguignon Basque Burgundinpata Finnish Bœuf bourguignon French ביף בורגיניון HE
 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 red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms |
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 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.[3] A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.[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 often larded.[5]
- ^ 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'
- ^ Cite error: The named reference
bocusewas invoked but never defined (see the help page). - ^ a b c Cite error: The named reference
stangewas invoked but never defined (see the help page). - ^ 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.
- ^ 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
- ^ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191
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