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"This is a pot roast recipe that I came up with years ago when I was wanting to do something a little bit different with my roast."

Ingredients: cornstarch, dried thyme...

"Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a..."

Ingredients: bouquet garni, fresh parsley...

Ingredients: cabernet sauvignon wine, fresh flat-leaf parsley...

"Pot roast, with a French twist."

Ingredients: dry red wine, fresh marjoram...

"Found on the internet with Amy F. as the poster. Thanks Amy this is so good! Prep time does not include marinade time, which is 3 hours to overnight."

Ingredients: pepper, dry red wine...

"A rich, flavorful dish that will have you coming back for more! Adapted from Chef2Chef."

Ingredients: fresh ground pepper, dried basil...

"Source: Emeril Lagasse www.foodtv.com Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999."

Ingredients: white potatoes, fresh ground black pepper...

"This dish is a labor of love. If you make it, you will be nicely rewarded with tender chunks of beef, onion, mushroom, and carrot in a cognac and red wine sauce. I think this is the quintessential French dish. Just the smell of it makes me want to don a beret and run out in search of croissants and the Eiffel Tower. We usually serve it with some..."

Ingredients: cognac, dry red wine...

"From Cooks Illustrated. Delicious."

Ingredients: frozen pearl onions, fresh parsley...

"This is from crock-pot.com and is one of my favorite recipes for Beef Bourguignon. There are so many good recipes out there, it's hard to choose, but I always fall back on this one. Hopefully this isn't a repeat, if it is, I apologize - but there were over 2000 recipes listed for Beef Bourguignon!"

Ingredients: pepper, beef rump...

"Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. The beef is so tender! I served this with a baked sweet potato and a spinach salad. It should be served with a nice red wine or rose - since I am not a connoisseur of wines I can't say too much. Cooking Light Magazine, November 2008..."

Ingredients: cooking spray, Dijon mustard...

"Beef Stew with Pearl Onions, Bacon and Mushrooms.
Once familiar with French food, you become aware how simple it really is and this dish is a prime example of a simple, but sensational dish. The technique for cooking this stew is braising. The cooking liquid will impart a good bit of flavor to the sauce. The traditional liquid for this dish..."

Ingredients: bouquet garni, salt & freshly ground black pepper...

"Based on a recipe from Paul Bocuse’s, Bocuse à la Carte cookbook. “EDITOR’S NOTE: To deglaze, skim off as much fat as possible from casserole, add cognac, and ignite quickly to burn off any remaining fat.” If you cannot get a real bulbous spring onion, I suggest substituting a leek, which is reflected in the ingredients..."

Ingredients: cognac, bouquet garni, pepper...

"This recipe comes from Cooks Illustrated Magazine November 2005. It is delicious and luscious. This is somewhat labor intensive but worth it!"

Ingredients: nicoise olives, fresh parsley leaves...