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 is red wine, but other regions of France may use white wine, tomatoes, cider or even water, along with vegetables more plentifully grown in that region. We love to make this dish for company because the leftovers are even better, reheated. This dish is excellent made 1 day in advance, covered, and refrigerated. Reheat over low heat. Prep time does not include marinating time. Adapted from the Take-Out Menu cookbook, posted for ZWT5.