Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 lb mushrooms, sliced
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat your oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the beef cubes to the pot and brown on all sides, about 5-7 minutes.
5. Pour in the beef broth, red wine, and tomato paste. Stir to combine.
6. Add the dried thyme, dried rosemary, bay leaf, and cooked bacon to the pot. Season with salt and pepper, to taste.
7. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours.
8. After 2 hours, remove the pot from the oven and add the sliced mushrooms. Stir to combine.
9. Return the pot to the oven and cook for an additional 30 minutes, or until the beef is tender and the mushrooms are cooked through.
10. Remove the pot from the oven and discard the bay leaf. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 9g
Protein: 49g
Sodium: 700mg
Sugar: 3g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced carrots and celery to the pot for added flavor and nutrition.
- Use pork belly instead of bacon for a richer flavor.
- Add a splash of balsamic vinegar to the pot for a tangy twist.
Tips and tricks:
- For a deeper flavor, marinate the beef cubes in red wine overnight before cooking.
- To make this recipe in a slow cooker, cook on low for 8 hours or on high for 4 hours.
- Serve over mashed potatoes or with crusty bread to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or thyme
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine.
Suggested side dishes:
- Mashed potatoes
- Roasted carrots and parsnips
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and cook on the stove over medium heat until the sauce has thickened.
- If the beef is tough, cook for an additional 30 minutes or until tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Alicot is a traditional French beef stew that originated in the Burgundy region of France. It is typically made with red wine and a variety of vegetables and herbs.
Flavor profiles:
This dish is savory, rich, and hearty with a deep umami flavor from the beef, bacon, and mushrooms.
Serving suggestions:
Serve hot with a side of mashed potatoes or crusty bread for a comforting and satisfying meal.
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