Beef bourguignon
A dish of bœuf bourguignon | |
| Alternative names | Beef Burgundy, bœuf à la bourguignonne |
|---|---|
| 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 |
Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and 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.
"Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish. It is probably not a regional recipe from Burgundy.
When made with whole roasts, the meat was often larded.