The dish is often "touted as traditional", but it was first documented in 1867,[7] and "does not appear to be very old".[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.[8][11]
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.[8]
Beef bourguignon is generally accompanied with boiled potatoes[12][5] or pasta.[13]
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.[7][9][10]
The dish may be called bourguignon or à la bourguignonne in both French and English.[14][4][5] It is occasionally called beef/bœuf bourguignonne in English,[2][15] but in French, by far the most common name is bœuf bourguignon.[16]
Wikimedia Commons has media related to Beef bourguignon.
Wikibooks Cookbook has a recipe/module on
Boeuf Bourguignon
Julia Child's Beef Bourguignon
March 03, 2023
beef, bourguignon, ʊər, bœuf, bourguignon, ɜː, ɔːr, french, bœf, buʁɡiɲɔ, also, called, beef, burgundy, bœuf, bourguignonne, french, beef, stew, braised, wine, often, burgundy, beef, stock, typically, flavored, with, carrots, onions, garlic, bouquet, garni, ga. Beef bourguignon US ˌ b ʊer ɡ iː n ˈ j ɒ or bœuf bourguignon UK ˌ b ɜː f ˈ b ɔːr ɡ ɪ n j ɒ 1 French bœf buʁɡiɲɔ also called beef Burgundy and bœuf a 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 piece de bœuf a la bourguignonne 4 5 6 Beef bourguignonA dish of bœuf bourguignonAlternative namesBeef Burgundy bœuf a la bourguignonneTypeStewPlace of originFranceRegion or stateBurgundyMain ingredientsBeef red wine often red Burgundy beef stock lardons onions bouquet garni pearl onions mushroomsCookbook Beef bourguignon Media Beef bourguignonBeef bourguignon Its name probably refers to the use of wine 7 it is likely not a regional recipe from Burgundy 8 5 When made with whole roasts the meat was often larded 5 Contents 1 History 2 Serving 3 Name and spellings 4 See also 5 Notes and references 6 External linksHistory EditThe dish is often touted as traditional but it was first documented in 1867 7 and does not appear to be very old 8 Other recipes called a 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 8 11 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 8 The co authors of Mastering the Art of French Cooking Simone Beck Louisette Bertholle and Julia Child have described the dish as certainly one of the most delicious beef dishes concocted by man 12 Serving EditBeef bourguignon is generally accompanied with boiled potatoes 12 5 or pasta 13 Name and spellings EditIn culinary terminology bourguignon is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid nineteenth century 7 9 10 The dish may be called bourguignon or a la bourguignonne in both French and English 14 4 5 It is occasionally called beef bœuf bourguignonne in English 2 15 but in French by far the most common name is bœuf bourguignon 16 See also EditBeef shank Carbonade flamande Coq au vin Hayashi rice List of stews Oeufs en meurette Sauce bourguignonneNotes and references Edit Oxford English Dictionary 3rd edition 2013 s v a b Random House Dictionary online at dictionary com Prosper Montagne Larousse Gastronomique English translation Crown 1961 s v beef beef ragouts a b Paul Bocuse La cuisine du marche 1980 ISBN 2082000478 p 182 a b c d e La cuisine de Madame Saint Ange p 416 Auguste Escoffier Piece de bœuf a la bourguignonne A Guide to Modern Cookery 1907 p 379 a b c Pierre Larousse Grand dictionnaire universel du XIXe siecle 2 1867 s v a b c d Jim Chevallier A History of the Food of Paris From Roast Mammoth to Steak Frites 2018 ISBN 1442272821 p 191 a b A French Lady Gigot a la Bourguignonne Cookery for English Households 1864 p 139 a b Charles Elme Francatelli Rabbits a la bourguignonne The Modern Cook 1846 p 320 Marcel Butler La bonne cuisine pour tous Paris 1885 BNF 301806016 p 241 2 a b Simone Beck Louisette Bertholle and 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 ngramsExternal links Edit Wikimedia Commons has media related to Beef bourguignon Wikibooks Cookbook has a recipe module on Boeuf Bourguignon Julia Child s Beef Bourguignon Retrieved from https en wikipedia org w index php title Beef bourguignon amp oldid 1136116031, wikipedia, wiki, book, books, library,
