Ingredients with Measurements:
- 3 lbs beef chuck roast
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/2 cup heavy cream
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small bowl, mix together the flour, salt, and black pepper.
3. Pat the beef roast dry with paper towels and then coat it in the flour mixture.
4. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
5. Once the oil is hot, add the beef roast and sear it on all sides until browned, about 5-7 minutes.
6. Remove the beef roast from the pot and set it aside on a plate.
7. Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
8. Add the beef broth, red wine, tomato paste, Dijon mustard, and whole grain mustard to the pot and stir to combine.
9. Return the beef roast to the pot and spoon some of the sauce over the top.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Bake for 2 1/2 to 3 hours, or until the beef roast is tender and falls apart easily with a fork.
12. Once the beef roast is done, remove it from the pot and set it aside on a cutting board.
13. Strain the sauce through a fine-mesh sieve into a separate pot.
14. Bring the sauce to a simmer over medium heat and stir in the heavy cream.
15. Cook the sauce until it thickens slightly, about 5 minutes.
16. Slice the beef roast and serve it with the creamy mustard sauce on top.
17. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 437
Fat: 23g
Saturated Fat: 9g
Cholesterol: 137mg
Sodium: 882mg
Potassium: 1023mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Protein: 42g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef round roast.
- Dry red wine can be substituted with beef broth or chicken broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped mushrooms to the pot with the vegetables for a mushroom and beef stew.
- Use different types of mustard, such as honey mustard or spicy brown mustard, for a different flavor profile.
- Add chopped potatoes or sweet potatoes to the pot for a heartier meal.
Tips and tricks:
- Pat the beef roast dry with paper towels before coating it in the flour mixture to ensure a crispy crust.
- Don't skip the step of straining the sauce through a fine-mesh sieve to remove any lumps or solids.
- Let the beef roast rest for 10-15 minutes before slicing it to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef and sauce in a pot over low heat until warmed through.
Presentation ideas:
Serve the sliced beef and creamy mustard sauce on a large platter with a garnish of chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Buttered green beans
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens to your desired consistency.
- If the beef roast is tough, it may need to cook for a longer period of time until it is tender.
Food safety advice:
- Use a meat thermometer to ensure that the beef roast reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Boeuf à la Mode is a classic French dish that dates back to the 17th century. It was traditionally made with beef that was marinated in red wine and then slow-cooked in a pot with vegetables and herbs.
Flavor profiles:
This dish has a rich and savory flavor from the slow-cooked beef, red wine, and mustard sauce. The creamy sauce adds a tangy and slightly sweet flavor to the dish.
Serving suggestions:
Serve this dish with a glass of red wine and a side of crusty bread for a complete meal.
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Region: French