Boeuf bourguignon
Beef bourguignon or bœuf bourguignon ( UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne. "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish. It is probably not a regional recipe from Burgundy. When made with whole roasts, the meat was often larded.
Source: Wikipedia
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