beef bourguignonne
Definition
Noun: A classic French stew consisting of beef, mushrooms, onions, and sometimes other vegetables like carrots, slowly cooked in red wine (traditionally Burgundy wine) and seasoned with herbs such as thyme and bay leaf.
Usage
This term refers specifically to the finished dish. It is a proper noun for a specific culinary preparation. * The chef's specialty is a rich and tender beef bourguignonne. * For a comforting winter meal, nothing beats beef bourguignonne served over mashed potatoes.
Advanced Usage
- The dish is often associated with French home cooking () and is a staple of bistro menus.
- While "beef bourguignonne" is the standard English term, the original French name is .
Variants and Related Words
- Bœuf Bourguignon: The original French spelling and term.
- Beef Stew: A general term for any dish of stewed beef; beef bourguignonne is a specific type of beef stew distinguished by its use of red wine.
Synonyms
- Burgundy Beef: A direct, less common English translation.
- Beef Burgundy: A common English alternative name for the same dish.
Related Phrases/Idioms
- To cook something bourguignonne-style: This phrase can describe a method of cooking other meats (e.g., chicken, rabbit) in a manner similar to the classic beef dish, using red wine, mushrooms, and onions.
- The recipe suggests preparing the rabbit bourguignonne-style.
Noun
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beef and mushrooms and onions stewed in red wine and seasonings
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