Beef bourguignon

boeuf bourguignonboeuf bourgignonBœuf bourguignon
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.wikipedia
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Bouquet garni

bouquet
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
Boeuf bourguignon

Braising

braisedbraisebraised beef
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
Familiar braised dishes include pot roast, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, coq au vin, sauerbraten, beef bourguignon, beef brisket, and tajines, among others.

Beef shank

foreshankshankforeshank or shank
Beef shank
It is an ideal cut to use for beef bourguignon.

Stew

stewedstewingbeef stew
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
Beef bourguignon, a French dish of beef stewed in red burgundy wine

Carbonade flamande

beef carbonadecarbonnadeCarbonnade flamande
Carbonade flamande
The term carbonade may also refer to a dish of grilled pork loin and certain beef stews cooked with red wine such as beef bourguignon in the east of France, but is more commonly associated with the Belgian dish.

Lardon

lardinglardedlardons
When made with whole roasts, the meat was often larded.
In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin.

Coq au vin

Coq au Rieslingcoq-au-vin
Coq au vin
The preparation is similar in many respects to beef bourguignon.

Hayashi rice

Burgundy

BurgundianBourgogneBurgundy, France
With regard to cuisine, the region is famous for the Burgundian dishes coq au vin, beef bourguignon, and époisses de Bourgogne cheese.

France

🇫🇷FrenchFRA
Moreover, each region of France has iconic traditional specialities: Cassoulet in the Southwest, Choucroute in Alsace, Quiche in the Lorraine region, Beef bourguignon in the Bourgogne, provençal Tapenade, etc. France's most renowned products are wines, including Champagne, Bordeaux, Bourgogne, and Beaujolais as well as a large variety of different cheeses, such as Camembert, Roquefort and Brie.

Red wine

redred winesWine
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Burgundy wine

BurgundyBurgundianBourgogne
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Carrot

carrotsblack carrotcarrot curls
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Onion

onionsonion (Allium cepa)bulbs
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Garlic

garlic clovesGarlic ProductionLargest garlic producer
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Pearl onion

Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Edible mushroom

ediblemushroomsedibility
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

French cuisine

FrenchFranceFrench cooking
It is a well-known French recipe.

Julia Child

Julia & Jacques Cooking at HomeJulia Child Award for Best Cookbook of the YearJulia McWilliams Child
Julia Child has described the dish as "certainly one of the most delicious beef dishes concocted by man".

Ina Garten

Barefoot Contessa Pantry
Among her dishes are cœur à la crème, celery root remoulade, pear clafouti, and a simplified version of beef bourguignon.

Belgian cuisine

BelgianBelgiumcuisine
Carbonade flamande: a Belgian beef stew, similar to the French Beef Bourguignon, but made with beer instead of red wine. Served with bread or fries and mustard. Usually accompanied by a beer. This is also considered one of the national dishes, along with moules-frites.

Sautéed mushrooms

mushrooms on toast
It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish.