Beef bourguignon, also called boeuf bourguignon, is a French stew of beef braised in red wine, often red Burgundy, together with beef stock. It is typically flavored with carrots, onions, garlic and a bouquet garni, and garnished with pearl onions and mushrooms. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 2 Origin Period, From (Year)Sourced to the subject's own account Origin RegionSourced to the subject's own account Connections
In Cuisine
Source Beef bourguignon (Wikipedia)
Uses Ingredient
Source Beef bourguignon (Wikipedia)
Source Beef bourguignon (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: France, originated there.
Sources
1. Beef bourguignon (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
Main course
2. Beef bourguignon (Wikipedia)
WikipediaLead section, Wikipedia article Beef bourguignon
is a French stew of beef braised in red wine, often red Burgundy, and beef stock
History section, Wikipedia article Beef bourguignon
it was first documented in 1867
entity record, Name (dietary-suitability)
Name: Beef bourguignon
- Uses Ingredient: Beef, Infobox food/dish main_ingredient field
- Uses Ingredient: Onion, Infobox food/dish main_ingredient field
In Cuisine: French Cuisine, lead paragraph
Beef bourguignon () or bœuf bourguignon (UK: , US: ; French: [bœf buʁɡiɲɔ̃]), is a French stew of beef 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 and mushrooms. "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared
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