Beef Bourguignon (Bœuf Bourguignon in French) is very well-known, traditional Frenchrecipe. It is essentially a type of beef stew prepared with cubed pieces of beef stewed in red wine and generally flavoured with garlic, onions, salt pork, and a bouquet garni, and garnished with pearl onions and mushrooms. A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish. ... A stew is a common food made of vegetables and meat in some sort of broth or sauce. ... Jump to: navigation, search Beef is meat obtained from a bovine. ... This article is about the beverage. ... Binomial name Allium sativum L. Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup and stock. ... Jump to: navigation, search Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ...
Beefbourguignon originated in Burgundy, France, and was made with the wines of that region.
Beefbourguignon requires hours of slow cooking, so you want beef that will not only hold up under hours of heat exposure and taste better over time, but also render additional flavor to the sauce.
Unlike beefstew, the chunks of beef in beefbourguignon are usually "satisfyingly large and utterly tender," as described in Cook's Illustrated's "Soups and Stews." Cook's goes on to say that, "Beef Burgundy is earthy, big, robust, warm and welcoming in a brooding sort of way."
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