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Boeuf Bourguignon
"This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sautéed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce."
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