: Carrots, onions, and garlic form the flavor base, often supplemented by tomato paste for deep umami.
: Authentically, an entire bottle of Burgundy (Pinot Noir) is used. It provides acidity to cut through the rich meat. bourguignon
: Sautéed mushrooms , pearl onions , and lardons (cured bacon) are typically added toward the end of cooking. : Carrots, onions, and garlic form the flavor