Ingredients with Measurements:
- 4 lbs beef chuck roast
- 1/2 lb bacon, diced
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
3. Season beef roast with salt and pepper. Sear the beef in the bacon fat until browned on all sides. Remove beef and set aside.
4. In the same pot, add onions and garlic. Cook until onions are translucent.
5. Add red wine, beef broth, tomato paste, bay leaves, thyme, and cooked bacon to the pot. Stir to combine.
6. Return the beef to the pot and bring the liquid to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 3-4 hours, or until the beef is tender and falls apart easily.
9. Remove the pot from the oven and let it rest for 10-15 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 28g
Carbohydrates: 9g
Protein: 51g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef round roast.
- Red wine can be substituted with beef broth or vegetable broth.
- Bacon can be substituted with pancetta or prosciutto.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Add mushrooms to the pot for a richer flavor.
Tips and tricks:
- Make sure to sear the beef before adding it to the pot to lock in the flavor.
- Let the beef rest before slicing to allow the juices to redistribute.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 325°F until heated through, or in a microwave-safe dish in the microwave.
Presentation ideas:
Serve the beef on a large platter with the sauce spooned over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, remove the beef from the pot and simmer the sauce on the stove until it thickens.
- If the beef is tough, it may need to cook longer in the oven. Check it every 30 minutes until it is tender.
Food safety advice:
- Make sure to cook the 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:
Boeuf à la Mode is a classic French dish that dates back to the 17th century. It was traditionally made with beef cooked in red wine and served with vegetables.
Flavor profiles:
This dish is savory and rich, with a deep beef flavor and a hint of smokiness from the bacon. The onions add a sweet and slightly caramelized flavor to the sauce.
Serving suggestions:
Serve with a glass of red wine and a side salad for a complete meal.
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Region: French