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Beef bourguignon with button mushrooms, pearl onions, carrots and lardons, served with boiled potatoes and parsleyPieces of chicken glazed in a dark red wine sauce next to small boiled new potatoesAn earthenware cassole of cassoulet with browned sausages and duck resting on creamy white beansA crock of French onion soup topped with toasted bread rounds and bubbling, browned Gruyère, with parsley on the side

Sunday Braises

By Tom Ashworth · 4 recipes

A heavy pot, a low oven, and the house smelling right by evening.

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