Beef

Beef stews (prepared like the sauté recipe-type) in a number of regions assume the name of estouffade or one of a number of dialectical variations on that word. Most estouffades are simplifications of the genial boeuf Bourguignon, the traditional garnish of lean lardons, little onions, and mushrooms being eliminated or altered, the red wine, in some instances, being replaced by combinations of white wine, tomato bouillon, water . . . Often the sauce is not passed and purified but merely skimmed of surface fat before serving.