thumb|Beef bourguignon cooked in a [[Dutch oven]]
Beef bourguignon () or bœuf bourguignon (, ; ), also called beef Burgundy, and bœuf à la Bourguignonne, 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 with wine or with a mushroom and onion garnish.
It is probably not a regional recipe from Burgundy.
The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered a Burgundian specialty in the twentieth century.
Serving
thumb|Beef bourguignon with boiled potatoes, as served at the Paris Beaubourg bistro in Paris
Beef bourguignon is generally accompanied by boiled potatoes, or pasta.
Name and spellings
The dish may be called bourguignon or à la bourguignonne in both French and English. It is occasionally called beef/bœuf bourguignonne in American English, but in French and non-American English, by far the most common name is bœuf bourguignon.
See also
- List of stews