Beef braised in red wine (Boeuf à la mode) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This dish may also be served cold by turning it into an aspic or serving it as a salad.

  • adrienneyoung on September 26, 2011

    quite good. Used roux to thicken sauce. Bill prefers Yankee Pot Roast from Molly Stevens' Braise book. So do I.

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