Beef Burgundy

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Wikipedia

Beef bourguignon

Beef bourguignon (especially American English, ) or boeuf bourguignon (especially British English, http://www.askoxford.com/concise_oed/boeufbourguignon?viewuk or ), also called beef Burgundy and boeuf à la bourguignonnehttp://dictionary.infoplease.com/boeuf-bourguignon, is a well-known, traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions, carrots, a bouquet garni, and garnished with pearl onions and mushrooms. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used anymore. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end. The name comes from .

History
Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way. The slow cooking and simmering in the wine tenderized the meat, while keeping the meat flavor in the dish.

Over time, the dish became a standard of French cuisine. The recipe that most people still follow to make an authentic boeuf bourguignon was first codified by Auguste Escoffier. That recipe, however, has undergone subtle changes, owing to changes in cooking equipment, and available food supplies.

Preparation
Preparing the dish begins with cutting bacon into lardons and frying them in butter (in the southern regions of France, olive oil is often used). The bacon is then removed, but the fat retained in the pan. Chopped onions and carrots are then added and slowly cooked (not browned). At this point, the meat is added, the heat raised, and the meat is browned. Following the browning, the bacon is returned to the pan, and two to three read more at » http://en.wikipedia.org/wiki/Beef+bourguignon

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