Ingredients with Measurements:
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat. Add the beef and brown on all sides, about 5 minutes per side. Remove beef from pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add the beef broth, red wine, balsamic vinegar, honey, tomato paste, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
5. Return the beef to the pot and spoon some of the sauce over the top. Cover with the lid and place in the oven.
6. Bake for 2 1/2 to 3 hours, or until the beef is tender and falls apart easily with a fork.
7. While the beef is cooking, sauté the mushrooms in butter over medium heat until browned and tender, about 10 minutes.
8. Remove the beef from the pot and set aside. Strain the sauce through a fine mesh strainer into a saucepan. Bring to a boil over medium-high heat and cook until reduced and thickened, about 10 minutes.
9. Slice the beef and serve with the balsamic glaze and sautéed mushrooms. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 480
Fat: 22g
Carbohydrates: 18g
Protein: 48g
Sodium: 680mg
Sugar: 14g
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.
- Honey can be substituted with maple syrup or brown sugar.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add carrots and potatoes to the pot with the beef for a complete one-pot meal.
- Use different herbs, such as oregano or basil, to change the flavor profile.
- Add chopped tomatoes to the sauce for a tomato-based version.
Tips and tricks:
- Brown the beef well on all sides to develop a rich flavor.
- Use a meat thermometer to ensure the beef is cooked to the desired temperature.
- Make the sauce ahead of time and reheat it when ready to serve.
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 for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the beef on a large platter with the balsamic glaze drizzled over the top. Garnish with fresh herbs and sliced mushrooms.
Garnishes:
Chopped fresh parsley, sliced mushrooms, or grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted root vegetables
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the beef is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- 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 18th century. It was traditionally made with beef cooked in red wine and served with a rich sauce.
Flavor profiles:
This dish has a rich, savory flavor from the beef and herbs, balanced by the sweetness of the balsamic glaze.
Serving suggestions:
Serve with a glass of red wine for a classic French meal.
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Region: French