Advertisement
8
Main-Course ServingsMedium
Published 2007
Like so many fancy-sounding French specialties, this dish gets its identity from a relatively small component—the garnish typical of most things served à la bourguignonne: glazed pearl onions, mushrooms, and little strips of lightly crisped bacon, known as lardoons. Also, unlike Irish Beef Stew and Red Wine Beef Daube, the meat here must be browned before it is stewed.