Boeuf Bourguignon

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | France | Meat | Stews Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. It is one of many examples of peasant dishes slowly evolving into haute cuisine. Most likely, the method of slowly simmering beef in wine originated as a means of tenderizing cuts of meat that were too tough to cook any other way. Also, simmering these two ingredients together helps to create a unique and pleasant flavor. Formerly, chefs larded the meat with lardons, but modern beef is so tender and well marbled that this time-consuming technique is rarely necessary. French culinary expert Auguste Escoffier first published the boeuf bourguignon recipe once the dish became a standard of French cuisine. However, over time it has undergone subtle alterations, owing to changes in cooking equipment and available food supplies.

Cuisine: France · categories: Baked recipes; French recipes; Main course recipes; Medium Difficulty recipes; Recipes; Recipes for stew; Recipes using bacon; Recipes using beef; Recipes using bouquet garni; Recipes using carrot; Recipes using common mushroom; Recipes using garlic; Recipes using onion; Recipes using wheat flour; Recipes using wine; Recipes with images; Recipes with metric units; Recipes without servings

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