Beef Bourguignon (French: Bœuf bourguignon) is a well-known, traitional French recipe. It is essentially a pot roast prepared with beef braised in red wine (preferably an assertive, full-bodied wine such as Burgundy), generally flavoured with garlic, onions, carrots, and a bouquet garni, and garnished with pearl onions and mushrooms. 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.