Beef Bourguignon (French: Bœuf bourguignon) is a well-known, traditional French recipe. It is essentially a stew prepared with beef braised in Burgundy (because bourguignon means "of Burgundy", hence the literal translation is beef burgundy) and beef broth, generally flavored with garlic, onions, carrots, and a bouquet garni(French for "garnished bouquet," it is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews.) The bouquet is removed prior to consumption, and the finished stew is garnished with pearl onions and mushrooms. Traditionally the meat was larded with Bacon or Salt pork or Pancetta, 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.