[3] A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.

[4][5][6] "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish.

[10] Other recipes called "à la Bourguignonne" with similar garnishes were found in the mid-19th century for leg of lamb[8] and for rabbit.

[10][11] The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered a Burgundian specialty in the twentieth century.

[16] The dish may be called bourguignon or à la bourguignonne in both French and English.