Beef bourguignon explained

Beef bourguignon
Alternate Name:Beef Burgundy, bœuf à la bourguignonne
Country:France
Region:Burgundy
Type:Stew
Main Ingredient:Beef, red wine (often red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms

Beef bourguignon or bœuf bourguignon (;[1] in 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]

"Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish.[5] [6] [7] It is probably not a regional recipe from Burgundy.[8]

When made with whole roasts, the meat was often larded.

History

The dish is often "touted as traditional", but it was first documented in 1867,[5] and "does not appear to be very old".[8] Other recipes called "à la Bourguignonne" with similar garnishes were found in the mid-19th century for leg of lamb[6] and for rabbit.[7] In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat.[8] [9]

The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered 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".[10]

Serving

Beef bourguignon is generally accompanied with boiled potatoes,[10] but often also with mashed potatoes[11] [12] [13] or pasta.[14]

Name and spellings

The dish may be called bourguignon or à la bourguignonne in both French and English.[15] [16] [17] It is occasionally called beef/bœuf bourguignonne in American English,[2] [18] but in French and non-American English, by far the most common name is bœuf bourguignon.[19]

See also

Notes and References

  1. Oxford English Dictionary, 3rd edition, 2013 s.v.
  2. Random House Dictionary online at dictionary.com
  3. Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
  4. [Auguste Escoffier]
  5. Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
  6. A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
  7. Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
  8. Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018,, p. 191
  9. Marcel Butler, La bonne cuisine pour tous, Paris, 1885,, p. 241-2
  10. [Simone Beck]
  11. https://www.bbc.co.uk/food/recipes/boeuf_bourguignon_25475 BBC Food: The Hairy Bikers' beef bourguignon
  12. https://www.jamieoliver.com/recipes/beef-recipes/my-sumptious-beef-bourguignon/ Jamie Oliver: My sumptious beef bourguignon
  13. https://cafedelites.com/beef-bourguignon/ Cafe Delites: Julia Child's beef bourguignon
  14. Robert Hamburger, Paris Bistros: A Guide to the Best, 1995,, p. 86
  15. Wayne Gisslen, Le Cordon Bleu Professional Cooking, Fifth Edition, 2003
  16. Paul Bocuse, La cuisine du marché, 1980, p. 182
  17. La cuisine de Madame Saint-Ange, p. 416
  18. Sharon Tyler Herbst, Food Lover's Companion, Third Edition, 2001
  19. https://books.google.com/ngrams/graph?content=b%C5%93uf+bourguignonne%2Cb%C5%93uf+%C3%A0+la+bourguignonne%2Cb%C5%93uf+bourguignon&year_start=1800&year_end=2019&corpus=30&smoothing=3&direct_url=t1%3B%2Cb%C5%93uf%20bourguignonne%3B%2Cc0%3B.t1%3B%2Cb%C5%93uf%20%C3%A0%20la%20bourguignonne%3B%2Cc0%3B.t1%3B%2Cb%C5%93uf%20bourguignon%3B%2Cc0 Usage in Google ngrams