Wiktionary
n. A French stew dish, consisting of beef, red wine, garlic and other vegetables
Wikipedia
Beef bourguignon or bœuf bourguignon (; ), also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe.
The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d'épices, etc.
It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well-marbled, so this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.
Usage examples of "beef bourguignon".
Even though we are cooking beef Bourguignon, fettuccine Alfredo, and various other freeze-dried specialties, he insists that we drop our pretense of having enough and eat his food.
You can have shirred eggs with chicken livers, or a beef bourguignon at an outrageous price, or a very fine bacon-and-spinach quiche.