Beef bourguignon


Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, 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. 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.
It is a well-known French dish whose name probably refers to the use of wine. However, beef bourguignon is likely not a regional recipe from Burgundy.
When made with whole roasts, the meat was often larded.

History

The dish is considered "traditional". Although it was first documented in the 19th century, beef bourguignon is probably of ancient origin. Other recipes called "à la Bourguignonne" with similar garnishes are found in the mid-19th century for leg of lamb and for rabbit.
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.
Julia Child has described the dish as "certainly one of the most delicious beef dishes concocted by man".

Serving

Beef bourguignon is generally accompanied with boiled potatoes or pasta.

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.
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 that is considered grammatically incorrect in French.