Boeuf à la mode

Beef à la mode or bœuf à la mode is a French dish of a piece of beef braised in stock and wine with carrots and onions.

[1] In French recipes, the preferred cut is the pointe de culotte, the rump cap.

[2] It is first browned in fat then braised in a liquid composed primarily of stock or broth and red or white wine with carrots, onions, and herbs.

Most French recipes include a boned calf's foot to add gelatin to the braising liquid, which serves to thicken the resulting sauce.

In simple versions à la ménagère 'housewife style', the vegetables from the braising liquid are served as the garnish.