When made with whole roasts, the meat was often larded. The dish is often “touted as traditional”, but it was first documented in 1867, and “does not appear to be very old”. Burgundian specialty in the twentieth century. Julia Child traditional beef stroganoff described the dish as “certainly one of the most delicious beef dishes concocted by man”.

Beef bourguignon is generally accompanied with boiled potatoes or pasta. In culinary terminology, “bourguignon” is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century. The dish may be called bourguignon or à la bourguignonne in both French and English. Oxford English Dictionary, 3rd edition, 2013 s. Random House Dictionary online at dictionary. Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.

Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. La cuisine de Madame Saint-Ange, p. Auguste Escoffier, “Pièce de bœuf à la bourguignonne”, A Guide to Modern Cookery, 1907 p. Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.