Boeuf Bourguignon
Beef braised in red wine, typically Burgundy wine, often with mushrooms, onions, and bacon. A very typical dish from the region.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Boeuf Bourguignon, meaning 'Burgundy beef,' evolved from peasant cuisine. It was a way to tenderize tough cuts of beef using slow braising in red wine, a readily available ingredient in the Burgundy region of France. The dish gained prominence in the 20th century, popularized by culinary figures like Julia Child.
Boeuf Bourguignon is more than just a meal; it's a symbol of French culinary tradition and regional pride, representing hearty, slow-cooked cuisine meant for sharing.
Regional Identity
The dish is strongly associated with the Burgundy region of France, where both the beef and the wine are sourced, making it a source of regional identity and pride.
Celebratory Dish
Boeuf Bourguignon is often served at special occasions and family gatherings in France, highlighting its cultural significance as a dish for sharing and celebration.
Symbol of French Cuisine
Thanks to figures like Julia Child, Boeuf Bourguignon has become a globally recognized symbol of classic French cuisine and culinary excellence.
Boeuf Bourguignon is characterized by rich, savory, and deeply complex flavors.
The prominent flavor is the deeply savory taste of beef, enhanced by the earthy notes of mushrooms, the salty smokiness of bacon (or lardons), and the aromatic sweetness of onions, carrots, and garlic. The red wine, typically Burgundy, infuses the beef with fruity and tannic notes, adding depth and complexity. The long braising process melds these flavors together, creating a harmonious and comforting dish.
Wine Selection
While traditionally made with Burgundy wine, a good quality Pinot Noir from another region can be substituted. Avoid using cooking wine, as the flavor will negatively impact the dish.
Browning the Beef
Properly browning the beef in batches is crucial for developing a rich, flavorful base. Avoid overcrowding the pan, as this will steam the beef instead of searing it.
Low and Slow
The key to tender beef and a flavorful sauce is low and slow braising. Allow ample time for the beef to become fork-tender and the flavors to meld together. Usually it take about 3 hours at low temperature.
Deglazing the Pan
After browning the beef, deglaze the pan with red wine to scrape up all the flavorful browned bits from the bottom. This adds depth and richness to the sauce.
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