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( R e d i r e c t e d f r o m B o e u f b o u r g u i g n o n )
Beef bourguignon
Beef bourguignon () or bœuf bourguignon (;[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]
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 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 [ 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 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 [ edit ]
Carbonade flamande – Flemish meat and vegetable dishPages displaying short descriptions of redirect targets
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 saucePages displaying wikidata descriptions as a fallback
List of stews
Notes and references [ edit ]
^ Prosper Montagné, Larousse Gastronomique , English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
^ a b Paul Bocuse, La cuisine du marché , 1980 ISBN 2082000478 , 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, ISBN 1442272821 , p. 191
^ Marcel Butler, La bonne cuisine pour tous , Paris, 1885, BnF 301806016 , p. 241-2
^ a b Simone Beck , Louisette Bertholle and Julia Child , Mastering the Art of French Cooking 1 :315 ISBN 0394721780 , 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, ISBN 0880014172 , 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
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Beef_bourguignon&oldid=1231610516 "
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