Beef bourguignon

History

The dish is often "touted as traditional", but it was first documented in 1867, and "does not appear to be very old". Other recipes called "à la Bourguignonne" with similar garnishes were found in the mid-19th century for leg of lamb and for rabbit. In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat.

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".

Serving

Beef bourguignon is generally accompanied by boiled potatoes, but often also with mashed potatoes or pasta.

Name and spellings

The dish may be called bourguignon or à la bourguignonne in both French and English. It 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.

References

1. ''[[Oxford English Dictionary]]'', 3rd edition, 2013 [http://www.oed.com/view/Entry/398163 ''s.v.'']
2. ''Random House Dictionary'' [http://www.dictionary.com/browse/boeuf-bourguignon online at dictionary.com]
3. Prosper Montagné, ''Larousse Gastronomique'', English translation, Crown 1961 ''s.v.'' 'beef'/ 'beef ragoûts'
4. [[Auguste Escoffier]], "Pièce de bœuf à la bourguignonne", ''A Guide to Modern Cookery'', 1907 [https://books.google.com/books?id=Y8vGoOD_uFIC&pg=PA853 p. 379]
5. Pierre Larousse, ''Grand dictionnaire universel du XIXe siècle'', '''2''', 1867 [https://books.google.com/books?id=6gpMa7VeyU0C&pg=PA1133 ''s.v.'']
6. A French Lady, "Gigot à la Bourguignonne", ''Cookery for English Households'', 1864, [https://books.google.com/books?id=uS9dAAAAcAAJ&pg=PA139 p. 139]
7. Charles Elmé Francatelli, "Rabbits, à la bourguignonne", ''The Modern Cook'', 1846 [https://books.google.com/books?id=yH8EAAAAQAAJ&pg=PA320 p. 320]
8. Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, {{isbn. 1442272821, p. 191
9. Marcel Butler, ''La bonne cuisine pour tous'', Paris, 1885, {{BNF. 301806016, [https://gallica.bnf.fr/ark:/12148/bpt6k110690c/f244.item p. 241-2]
10. [[Simone Beck]], [[Louisette Bertholle]] and [[Julia Child]], ''[[Mastering the Art of French Cooking]]'' '''1''':315 {{isbn. 0394721780, 1961
11. [https://www.bbc.co.uk/food/recipes/boeuf_bourguignon_25475 BBC Food: The Hairy Bikers' beef bourguignon] Linked 2023-11-09
12. [https://www.jamieoliver.com/recipes/beef-recipes/my-sumptious-beef-bourguignon/ Jamie Oliver: My sumptious beef bourguignon] Linked 2023-11-09
13. [https://cafedelites.com/beef-bourguignon/ Cafe Delites: Julia Child's beef bourguignon] Linked 2023-11-09
14. Robert Hamburger, ''Paris Bistros: A Guide to the Best'', 1995, {{isbn. 0880014172, p. 86
15. Wayne Gisslen, ''Le Cordon Bleu Professional Cooking'', Fifth Edition, 2003
16. Paul Bocuse, ''La cuisine du marché'', 1980 {{isbn. 2082000478, p. 182
17. ''[[La cuisine de Madame Saint-Ange]]'', p. 416
18. Sharon Tyler Herbst, ''[[Food Lover's Companion]]'', Third Edition, 2001
19. [https://books.google.com/ngrams/graph?content=b%C5%93uf+bourguignonne%2Cb%C5%93uf+%C3%A0+la+bourguignonne%2Cb%C5%93uf+bourguignon&year_start=1800&year_end=2019&corpus=30&smoothing=3&direct_url=t1%3B%2Cb%C5%93uf%20bourguignonne%3B%2Cc0%3B.t1%3B%2Cb%C5%93uf%20%C3%A0%20la%20bourguignonne%3B%2Cc0%3B.t1%3B%2Cb%C5%93uf%20bourguignon%3B%2Cc0 Usage in Google ngrams]