Red Wine Beef Stew

This is a basic recipe for a red wine stew without any garniture. Again, “garniture,” in French, refers to anything that’s added to a dish at the end and that isn’t necessarily a component of the braise itself. Hence, virtually any vegetable can be prepared and added to the stew at the end. Garnished with heart-shaped croutons (dipped in chopped parsley), sautéed mushrooms, pearl onions braised à brun (until lightly browned), and strips of bacon—lardons—this dish becomes boeuf bourguignon.<