Boeuf Bourguignon

France · Europe

Red-wine beef stew with mushrooms, lardons, carrots, and potatoes on a white plate.
Boeuf Bourguignon

Bœuf bourguignon is a beef stew associated with Burgundy. Pieces of beef are browned, then cooked slowly with red wine, carrots, onions, garlic and herbs. Cuts such as shin, cheek and shoulder can be used. Flour can thicken the wine-based sauce.[1][2]

The garnish can include browned bacon, mushrooms and small onions cooked separately before being combined with the meat and sauce. Some preparations marinate the beef in wine before cooking. Steamed potatoes or tagliatelle are served alongside.[1][2]

References

Sources checked:

  1. Bœuf Bourguignon, le grand classique — La Route des Grands Crus de Bourgogne
  2. Bœuf, Bourguignon — Bureau Interprofessionnel des Vins de Bourgogne
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