Ingredients with Measurements:
- 2 lbs. beef chuck, cut into 1-inch cubes
- 2 tbsp. olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp. tomato paste
- 1 tsp. dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 red bell peppers, roasted and sliced
- 4 oz. goat cheese, crumbled
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Oven or grill for roasting peppers
Step-by-step instructions:
1. Preheat oven or grill to 400°F. Place red bell peppers on a baking sheet or grill and roast until skin is charred and blistered, about 20-25 minutes. Remove from heat and let cool. Once cooled, remove skin, stem, and seeds, and slice into thin strips.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
3. In the same pot, add chopped onion and minced garlic. Sauté until onion is translucent, about 3-5 minutes.
4. Add beef broth, red wine, tomato paste, dried thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
5. Add browned beef cubes back to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours, or until beef is tender.
6. Once beef is tender, remove bay leaf and discard. Add sliced roasted red peppers and crumbled goat cheese to the pot. Stir to combine and let simmer for an additional 5-10 minutes, or until cheese is melted and peppers are heated through.
7. Serve hot with crusty bread or over rice.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours
Temperature:
Oven or grill: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 10g
Protein: 50g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or pork shoulder.
- Red wine can be substituted with beef broth or vegetable broth.
- Goat cheese can be substituted with feta cheese or blue cheese.
Variations:
- Add diced potatoes or carrots to the pot for added vegetables.
- Use different types of cheese, such as cheddar or Parmesan.
- Add a can of diced tomatoes for a more tomato-based flavor.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot and steaming the meat.
- Use a meat thermometer to ensure the beef is cooked to the desired temperature.
- Let the alicot simmer for a longer period of time for a more tender beef.
Storage instructions:
Store leftover alicot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat alicot in a pot over low heat until heated through.
Presentation ideas:
Serve alicot in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish with additional crumbled goat cheese or chopped fresh parsley.
Pairings:
Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the beef is tough, let it simmer for a longer period of time until it becomes tender.
- If the alicot is too thin, let it simmer uncovered for a longer period of time to reduce the liquid.
Food safety advice:
- Use a meat thermometer to ensure the beef is cooked to a safe temperature of 145°F.
- 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.
Flavor profiles:
Alicot has a rich and savory flavor from the beef broth and red wine, with a tangy and creamy taste from the goat cheese and roasted red peppers.
Serving suggestions:
Serve alicot as a main dish for a cozy dinner at home.
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