Beef bourguignon
French stew of beef braised in red wine.
Beef bourguignon, also known as bœuf bourguignon, beef Burgundy, or bœuf à la Bourguignonne, 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. The term 'Bourguignon' has been used since the mid-nineteenth century as a culinary term for various dishes prepared with wine or with a mushroom and onion garnish, and the dish is probably not a regional recipe from Burgundy.
Despite its frequent promotion as a traditional dish, beef bourguignon was first documented in 1867 and does not appear to be very old. In the mid-nineteenth century, other recipes called "à la Bourguignonne" with similar garnishes existed for leg of lamb and rabbit. During the nineteenth century, the dish did not enjoy a great reputation, possibly because it was often made with leftover cooked meat. When whole roasts were used, the meat was frequently larded. The dish only began to be considered a Burgundian specialty in the twentieth century, having become a standard of French cuisine, notably in Parisian bistrots. The co-authors of *Mastering the Art of French Cooking*—Simone Beck, Louisette Bertholle, and Julia Child—described it as "certainly one of the most delicious beef dishes concocted by man." Beef bourguignon is generally accompanied by boiled potatoes, but often also with mashed potatoes or pasta. The dish may be called bourguignon or à la bourguignonne in both French and English; it is occasionally called beef or bœuf bourguignonne in American English, while in French and non-American English, the most common name is bœuf bourguignon.
- Culinary term since
- mid-nineteenth century
- Main ingredients
- Beef, red wine, beef stock, carrots, onions, garlic, bouquet garni, pearl onions, mushrooms
- Common accompaniments
- Boiled potatoes, mashed potatoes, or pasta
- Notable proponents
- Simone Beck, Louisette Bertholle, Julia Child
Lore & Background
Beef bourguignon is a French stew consisting of beef braised in red wine, typically red Burgundy, along with beef stock. The dish is flavored with carrots, onions, garlic, and a bouquet garni, and is garnished with pearl onions and mushrooms. When whole roasts were used, the meat was often larded. The term "bourguignon" has been used since the mid-nineteenth century as a culinary label for various dishes prepared with wine or a garnish of mushrooms and onions. Despite common belief, it is probably not a traditional regional recipe from Burgundy. The dish was first documented in 1867 and does not appear to be very old. In the nineteenth century, it did not enjoy a great reputation, possibly because it was often made with leftover cooked meat. Other recipes called "à la Bourguignonne" with similar garnishes existed in the mid-nineteenth century for leg of lamb and rabbit. Beef bourguignon only began to be considered a Burgundian specialty in the twentieth century. It has since become a standard of French cuisine, particularly in Parisian bistrots. The co-authors of *Mastering the Art of French Cooking* described it as "certainly one of the most delicious beef dishes concocted by man." It is generally served with boiled potatoes, though mashed potatoes or pasta are also common accompaniments.
Reader's Guide
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. 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.' When made with whole roasts, the meat was often larded. The dish may be called bourguignon or à la bourguignonne in both French and English, and is occasionally called beef/bœuf bourguignonne in American English, but in French and non-American English, by far the most common name is bœuf bourguignon.
Did You Know?
- The dish is probably not a regional recipe from Burgundy.
- In the 19th century, it did not enjoy a great reputation, perhaps because it was often made with leftover cooked meat.
- It only began to be considered a Burgundian specialty in the twentieth century.
Frequently Asked Questions
Who is Beef bourguignon?
Beef bourguignon is a classic French stew in which chunks of beef are slow-braised in red wine—often a Burgundy—and beef stock, seasoned with carrots, onions, garlic, and a bouquet garni. It is also called bœuf à la Bourguignonne or simply beef Burgundy.
What are Beef bourguignon's powers/role?
Its role in the kitchen is to transform tough, affordable cuts of beef into deeply flavored, tender morsels through a long wine braise. The dish is traditionally finished with pearl onions and mushrooms and served alongside boiled or mashed potatoes or pasta.
How does Beef bourguignon's story end?
The stew reaches its finale as a rich, glossy braise topped with soft pearl onions and sautéed mushrooms, ladled over a bed of potatoes or pasta. The extended cooking is what gives the meat its fall-apart texture and the sauce its deep, wine-forward character.
Where does Beef bourguignon's name come from?
Despite the name, the dish is not actually a regional recipe from Burgundy; the term "Bourguignon" has been used since the mid-nineteenth century as a general culinary descriptor for dishes prepared with wine or a mushroom-and-onion garnish. The Burgundy association likely stems from the use of red Burgundy wine in the braise.
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