Beef bourguignon information

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 red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms
	Cookbook: Beef bourguignon; Media: 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 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 bocuse was invoked but never defined (see the help page).
^ ^a ^b ^c Cite error: The named reference stange was 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

[1] Oxford English Dictionary, 3rd edition, 2013 s.v.

[rhd-2] Random House Dictionary online at dictionary.com

[larousse-3] Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'

[bocuse-4] Cite error: The named reference bocuse was invoked but never defined (see the help page).

[stange-5] Cite error: The named reference stange was invoked but never defined (see the help page).

[escoffier-6] Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379

[xix-7] Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.

[lady-8] A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139

[francatelli-9] Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320

[chev-10] Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191

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