Beef bourguignon
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Beef bourguignon (Template:IPAc-en) or bœuf bourguignon (Template:IPAc-en;[1] Script error: No such module "IPA".), also called beef Burgundy, and bœuf à la Bourguignonne,[2] is a French stew of beef 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 and mushrooms.[3][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]
History
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 Parisian bistrots; however, it only began to be considered a Burgundian specialty in the twentieth century.[10]
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
Beef bourguignon is generally accompanied by boiled potatoes,[12][5] but often also with mashed potatoes[13][14][15] or pasta.[16]
Name and spellings
The dish may be called bourguignon or à la bourguignonne in both French and English.[17][4][5] 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
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- List of stews
Notes and references
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- ↑ Oxford English Dictionary, 3rd edition, 2013 s.v.
- ↑ a b Random House Dictionary online at dictionary.com
- ↑ Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
- ↑ a b Paul Bocuse, La cuisine du marché, 1980 Template:Isbn, p. 182
- ↑ a b c d e La cuisine de Madame Saint-Ange, p. 416
- ↑ Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379
- ↑ a b Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
- ↑ a b A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
- ↑ a b Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
- ↑ a b c d Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, Template:Isbn, p. 191
- ↑ Marcel Butler, La bonne cuisine pour tous, Paris, 1885, Template:BNF, p. 241-2
- ↑ a b Simone Beck, Louisette Bertholle and Julia Child, Mastering the Art of French Cooking 1:315 Template:Isbn, 1961
- ↑ BBC Food: The Hairy Bikers' beef bourguignon Linked 2023-11-09
- ↑ Jamie Oliver: My sumptious beef bourguignon Linked 2023-11-09
- ↑ Cafe Delites: Julia Child's beef bourguignon Linked 2023-11-09
- ↑ Robert Hamburger, Paris Bistros: A Guide to the Best, 1995, Template:Isbn, 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