Of all old French kitchen utensils, a venerable cast-iron dish has traditionally held pride of place: la danbiere, the stewing-pan. In this, on the kitchen stove next to the hearth, succulent meats basted with wine and sprinkled with spices would be left to simmer slowly for hours over a very low flame. The results were delectable stews, which were particularly popular among the bourgeoisie and which for today's French people evoke memories of Grandmother's cooking and of appetizing aromas emanating from dishes lovingly prepared for many hours over cast-iron stoves. This recipe conjures up the same unmistakable flavor and wonderful taste. Stews are a traditional dish throughout the country, but in the South they are served with pasta, whereas in the North they are served with potatoes.
