Beef bourguignon or bœuf bourguignon , also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. It is a well-known French recipe. The name probably refers to the use of wine, and it is likely not a regional recipe from Burgundy. When made with whole roasts, the meat was often larded.