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Glite Dictionary
boeuf fondu bourguignon

boeuf fondu bourguignon

9.9
A dish of beef cubes cooked in hot oil at the table and dipped in rich sauces
  • noun
  • /bœf fɔ̃dy buʁɡiɲɔ̃/
translation icon : fondue de carne
  • For his birthday, she prepared boeuf fondu bourguignon with several homemade dipping sauces.

Examples

  • The chef recommends pairing boeuf fondu bourguignon with a rich red wine.

  • We enjoyed a traditional boeuf fondu bourguignon at the restaurant last night.

  • We enjoyed a delicious boeuf fondu bourguignon last night.

  • Would you like to try boeuf fondu bourguignon at the new restaurant?

  • For his birthday, she prepared boeuf fondu bourguignon with several homemade dipping sauces.

  • We enjoyed a traditional boeuf fondu bourguignon at the restaurant last night.

  • The chef recommends pairing boeuf fondu bourguignon with a rich red wine.

Synonyms

fondue
vsboeuf fondu bourguignon
14 6.0

Small pieces of meat or seafood that people cook in hot oil at the table and dip into sauces

is limited to cooking meat cubes in hot oil with sauces
beef fondue
vsboeuf fondu bourguignon
4.7

Cubes of beef cooked in hot oil at the table and eaten with dipping sauces

is the same dish but called with a different name
fondu
vsboeuf fondu bourguignon
  • UK
7.8

A shared pot of hot cheese, chocolate, or oil for dipping pieces of food

is focused on cooking meat cubes in hot oil then dipping into sauces

Surface Forms

boeuf fondu bourguignon singular
boeuf fondu bourguignons plural

Morphology

boeuf + fondu + bourguignon

The compound names each contribute a clear culinary meaning: 'boeuf' = beef, 'fondu' = a dipping/fondue preparation, and 'bourguignon' = Burgundy-style (red-wine) cooking. Together they transparently indicate a Burgundy-style beef fondue/dipping dish, so a learner who knows the constituent meanings can infer the overall meaning without prior exposure.

Etymology

Boeuf fondu bourguignon comes from French words: boeuf means beef, fondu means 'melted', and bourguignon refers to the Burgundy style. The dish is cubes of beef cooked in hot oil until very soft and then dipped in red wine sauces, so the name gives a clear image of 'melted' beef in the Burgundy way.