Beef bourguignon
Beef bourguignon NYT.jpg
A dish of bœuf bourguignon
Alternative namesBeef Burgundy, bœuf à la bourguignonne
Place of originFrance
Region or stateBurgundy
Main ingredientsBeef, red wine (often red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms
Beef bourguignon
Beef bourguignon

Beef bourguignon (US: /ˌbʊərɡnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/;[1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne,[2] is a French beef stew 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, mushrooms, and bacon.[3] A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.[4][5][6]

Its name probably refers to the use of wine;[7] it is likely not a regional recipe from Burgundy.[8][5]

When made with whole roasts, the meat was often larded.[5]


The dish is often "touted as traditional", but it was first documented in 1867,[7] and "does not appear to be very old".[8] Other recipes called "à la Bourguignonne" with similar garnishes are found in the mid-19th century for leg of lamb[9] and for rabbit.[10] In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat.[8][11]

The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered as a Burgundian specialty in the twentieth century.[8]

Julia Child has described the dish as "certainly one of the most delicious beef dishes concocted by man".[12]


Beef bourguignon is generally accompanied with boiled potatoes[12][5] or pasta.[13]

Name and spellings

In culinary terminology, "bourguignon" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century.[7][9][10]

The dish may be called bourguignon or à la bourguignonne in both French and English.[14][4][5] It is occasionally called beef/bœuf bourguignonne in English,[2][15] but in French, by far the most common name is bœuf bourguignon.[16]

See also

Notes and references

  1. ^ Oxford English Dictionary, 3rd edition, 2013 s.v.
  2. ^ a b Random House Dictionary online at
  3. ^ Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
  4. ^ a b Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. 182
  5. ^ a b c d e La cuisine de Madame Saint-Ange, p. 416
  6. ^ Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379
  7. ^ a b c Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
  8. ^ a b c d Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191
  9. ^ a b A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
  10. ^ a b Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
  11. ^ Marcel Butler, La bonne cuisine pour tous, Paris, 1885, BNF 301806016, p. 241-2
  12. ^ a b Julia Child, Mastering the Art of French Cooking 1:315 ISBN 0394721780, 1961
  13. ^ Robert Hamburger, Paris Bistros: A Guide to the Best, 1995, ISBN 0880014172, p. 86
  14. ^ Wayne Gisslen, Le Cordon Bleu Professional Cooking, Fifth Edition, 2003
  15. ^ Sharon Tyler Herbst, Food Lover's Companion, Third Edition, 2001
  16. ^ Usage in Google ngrams