What French beef stew is braised in red wine, typically from Burgundy?

The French beef stew braised in red wine, typically from Burgundy, is bœuf bourguignon, commonly written in English as beef bourguignon. It is also known as beef Burgundy or bœuf à la bourguignonne.

The dish combines beef with red wine—often Burgundy wine—and stock. Carrots, onions, garlic, and a bouquet garni are common flavorings, while pearl onions, mushrooms, and lardons are frequent additions or garnishes. Slow braising converts connective tissue into gelatin and produces tender meat with a richly flavored sauce.

Despite its strong association with Burgundy, the dish may not have originated as an old regional recipe. It was first documented in 1867, and the term “à la Bourguignonne” had already been used for other dishes featuring wine or mushroom-and-onion garnishes.

Bœuf bourguignon became a standard of French cuisine, especially in Parisian bistros, and is often served with boiled or mashed potatoes. It differs from coq au vin primarily in its use of beef rather than poultry.