Definition of boeuf bourguignon in English:

boeuf bourguignon

noun

  • A dish consisting of beef braised or stewed in a red wine sauce, to which mushrooms and onions are typically added.

    • ‘Last spring's themes included a Japanese tasting menu featuring salmon with yuzu (a citrus) and a French menu with boeuf bourguignon.’
    • ‘The soft potato topping made it like the best of shepherd's pie and boeuf bourguignon put together.’
    • ‘Mother chose boeuf bourguignon for her main course, which was full of flavour, despite the meat being a tad overcooked.’
    • ‘Try whipping together a boeuf bourguignon.’
    • ‘When I left university, vaguely aware that things were moving on, I found Elizabeth David and tried to make boeuf bourguignon and daubes without success.’
    • ‘This is patently unfair, given our world-class produce, and even more so since we immediately associate French cooking with classics such as boeuf bourguignon or moules marinières.’
    • ‘He doesn't cook, but we try his boeuf bourguignon.’
    • ‘Central France is famous for boeuf bourguignon, beef in red wine sauce.’
    • ‘You could get a lot of boeuf bourguignon for that.’
    • ‘Their waiters promise not to snicker when you order fries with your boeuf bourguignon.’
    • ‘He had the boeuf bourguignon with melt-in-your-mouth beef, a deeply rich sauce and still slightly firm mushrooms.’
    • ‘Every region in France has its own version of beef stewed in red wine, the most famous being Burgundy's boeuf bourguignon, and the Aude is no exception.’
    • ‘She reckoned boeuf bourguignon was ‘the stew of stews‘.’
    • ‘The beef stew was as densely packed with rich flavour as the best boeuf bourguignon, though this dark brown gravy was considerably different.’

Origin

French, literally ‘Burgundy beef’.

Pronunciation

boeuf bourguignon

/ˌbəf ˌbo͝orɡēˈnyôn/