Beef bourguignon is a traditional French beef stew made with red wine, onions, garlic, carrots, and herbs. It was originally a peasant dish but was popularized by chef Auguste Escoffier. The recipe involves browning the beef, cooking the vegetables, and simmering everything in wine and beef stock for several hours. The dish is often made with Charolais cattle from the Burgundy region of France. Julia Child helped popularize the dish in modern times.
Beef bourguignon is a traditional French beef stew. Auguste Escoffier, one of Franch’s legendary chefs in the late 19th and early 20th centuries, is credited with the dish’s entry into mainstream cuisine, because it was traditionally known as a peasant dish. Beef bourguignon, or beef Burgundy as it’s also known, consists of beef braised in red wine with onions, garlic, carrots, and a garnished bouquet of herbs.
The early preparation of beef bourguignon was a long process that lasted two days. It involved larding a piece of beef, then braising it. Larding is a time-consuming process that involves cutting very small strips of lard and sticking them into the meat with a special needle. This has traditionally been done to compensate for tough, tasteless pieces of meat. In modern times, lard or bacon fat is generally used to make some initial cooking fats and to add some flavor and crunch to the dish.
Despite the subtle changes to the beef bourguignon recipe, the fundamentals remain unchanged. The recipe begins by cooking the bacon or lard and then browning the beef cubes in rendered fat. Once this is done, the meat is removed and the vegetables are cooked. The meat is added back into the pot and everything is covered in Burgundy wine, beef stock and some spices, this is simmered for several hours. This cooking method results in tender yet flavorful beef and a delicious gravy to go with it.
The Burgundy region of France claims to raise some of the best cattle for beef bourguignon. These cattle, of a species known as Charolais, are known to be very tender and delicious. The credit goes to the diet of cereals, hay and forage that is fed to the cattle. The region also engages in festivals that celebrate the Charolais cattle and during which beef bourguignon is served at roadside stands.
Beef bourguignon is found on many restaurant menus, particularly in traditional French restaurants. There are many ways to prepare the dish, from easy modified versions designed for the novice or busy cook to elaborate traditional versions for those looking to stay true to early preparation methods and the true flavor of the dish. Various recipes also call for various cooking equipment, from a simple soup pot or crock pot to enamelled cooking dishes and sieves.
Beef bourguignon was popularized in modern times by television personality Julia Child. She was a popular cook who not only made it on her television show, but she also published the recipe in one of her books. Not only did she introduce the dish to a new audience, but she also showed the audience how easy and rewarding it is to make this delicious dish.
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