Boeuf à la mode (`beef in the style`) is a French version of what is known in the United States as pot roast. It is a way to prepare a tougher cut of beef (rich in connective tissue, and in older recipes often lardoned). The dish is prepared by first browning the beef in oil, lard, or bacon fat. Some recipes include a preliminary marinating ste.....
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http://en.wikipedia.org/wiki/Boeuf_à_la_mode
beef marinated and braised in red wine, served with carrots, mushrooms, onions, and turnips.
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http://www.patriciawells.com/glossary/
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