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Beef bourguignon
French beef dish / From Wikipedia, the free encyclopedia
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]
Quick Facts Alternative names, Type ...
![]() A dish of bœuf bourguignon | |
Alternative names | Beef Burgundy, bœuf à la bourguignonne |
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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 |
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"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]