Beef bourguignon
 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 redBurgundy), beefstock,lardons,onions,bouquet garni,pearl onions,mushrooms |
Beef bourguignon(US:/ˌbʊərɡiːnˈjɒ̃/) orbœuf bourguignon(UK:/ˌbɜːfˈbɔːrɡɪn.jɒ̃/;[1]French:[bœfbuʁɡiɲɔ̃]), also calledbeef Burgundy,andbœuf à la Bourguignonne,[2]is aFrenchbeef stewbraisedinred wine,often redBurgundy,and beef stock, typically flavored withcarrots,onions,garlic,and abouquet garni,and garnished withpearl onions,mushrooms,and bacon.[3]A similar dish using a piece ofbraisedbeef with the same garnish ispièce 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 oftenlarded.[5]
History
[edit]The dish is often "touted as traditional", but it was first documented in 1867,[7]and "does not appear to be very old".[10]Other recipes called "à la Bourguignonne" with similar garnishes were found in the mid-19th century for leg of lamb[8]and for rabbit.[9]In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat.[10][11]
The dish has become a standard of French cuisine, notably in Parisianbistrots;however, it only began to be considered aBurgundian specialtyin the twentieth century.[10]
The co-authors ofMastering the Art of French Cooking,Simone Beck,Louisette Bertholle,andJulia Child,have described the dish as "certainly one of the most delicious beef dishes concocted by man".[12]
Serving
[edit]Beef bourguignon is generally accompanied with boiled potatoes,[12][5]but often also with mashed potatoes[13][14][15]or pasta.[16]
Name and spellings
[edit]The dish may be calledbourguignonorà la bourguignonnein both French and English.[17][4][5]It is occasionally calledbeef/bœuf bourguignonnein American English,[2][18]but in French and non-American English, by far the most common name isbœuf bourguignon.[19]
See also
[edit]- Beef shank– Cut of beef
- Carbonade flamande– Flemish meat and vegetable dish
- Coq au vin– French style chicken stew
- Daube– French stew of beef braised in wine and garlic
- Hayashi rice– Japanese rice dish
- Oeufs en meurette– French egg dish
- Sauce bourguignonne– French sauce, consisting of red wine, onions or shallots, bouquet garni, and espagnole sauce
- List of stews
Notes and references
[edit]- ^Oxford English Dictionary,3rd edition, 2013s.v.
- ^abRandom House Dictionaryonline at dictionary
- ^Prosper Montagné,Larousse Gastronomique,English translation, Crown 1961s.v.'beef'/ 'beef ragoûts'
- ^abPaul Bocuse,La cuisine du marché,1980ISBN2082000478,p. 182
- ^abcdeLa cuisine de Madame Saint-Ange,p. 416
- ^Auguste Escoffier,"Pièce de bœuf à la bourguignonne",A Guide to Modern Cookery,1907p. 379
- ^abPierre Larousse,Grand dictionnaire universel du XIXe siècle,2,1867s.v.
- ^abA French Lady, "Gigot à la Bourguignonne",Cookery for English Households,1864,p. 139
- ^abCharles Elmé Francatelli, "Rabbits, à la bourguignonne",The Modern Cook,1846p. 320
- ^abcdJim Chevallier,A History of the Food of Paris: From Roast Mammoth to Steak Frites,2018,ISBN1442272821,p. 191
- ^Marcel Butler,La bonne cuisine pour tous,Paris, 1885,BnF301806016,p. 241-2
- ^abSimone Beck,Louisette BertholleandJulia Child,Mastering the Art of French Cooking1:315ISBN0394721780,1961
- ^BBC Food: The Hairy Bikers' beef bourguignonLinked 2023-11-09
- ^Jamie Oliver: My sumptious beef bourguignonLinked 2023-11-09
- ^Cafe Delites: Julia Child's beef bourguignonLinked 2023-11-09
- ^Robert Hamburger,Paris Bistros: A Guide to the Best,1995,ISBN0880014172,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
