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Beef Burgundy or boeuf à la bourguignonne is a well known traditional French recipe. It is a stew prepared with beef braised inred wine, traditionally redBurgundy, and beef broth, generally flavoured with garlic,onions and a bouquet garni, withpearl onions and mushroomsadded towards the end of cooking. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used anymore. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.