Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 large onions, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup grated Gruyere cheese
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
- Cheese grater
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
4. Add sliced onions to the pot and cook until caramelized, about 10-15 minutes.
5. Add minced garlic and cook for an additional 1-2 minutes.
6. Add beef broth, red wine, tomato paste, thyme leaves, bay leaf, salt, and pepper to the pot. Stir to combine.
7. Add the browned beef cubes back to the pot and stir to coat with the liquid.
8. Cover the pot with a lid and transfer to the preheated oven. Cook for 2-3 hours, or until the beef is tender.
9. Remove the pot from the oven and discard the bay leaf.
10. Sprinkle grated Gruyere cheese over the top of the alicot.
11. Return the pot to the oven and cook for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Gruyere cheese can be substituted with Swiss cheese or Parmesan cheese.
Variations:
- Add diced carrots and celery to the pot for added flavor and nutrition.
- Use lamb or pork instead of beef for a different twist on the dish.
- Add mushrooms to the pot for a more earthy flavor.
Tips and tricks:
- Brown the beef cubes in batches to ensure they get evenly browned.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking the onions.
- Use a cheese grater to grate the Gruyere cheese for easy melting.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the alicot in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the alicot in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley for added color and flavor.
Pairings:
Serve the alicot with a side of crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted root vegetables
- Green beans with almonds
- Creamed spinach
Troubleshooting advice:
- If the beef cubes are tough, cook for an additional 30 minutes to 1 hour until tender.
- If the liquid is too thin, remove the lid and cook for an additional 10-15 minutes to thicken the sauce.
Food safety advice:
- Always cook beef 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.
Flavor profiles:
This dish is savory and rich, with the caramelized onions adding a touch of sweetness and the Gruyere cheese adding a nutty flavor.
Serving suggestions:
Serve the alicot with a glass of red wine for a complete French dining experience.
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Region: French