Ingredients with Measurements:
- 3 lbs beef chuck roast
- 1 cup red wine
- 1 cup beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup Gorgonzola cheese, crumbled
- 1/2 cup walnuts, chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season the beef chuck roast with salt and pepper.
3. In a Dutch oven or large oven-safe pot, heat some oil over medium-high heat. Sear the beef on all sides until browned. Remove from the pot and set aside.
4. In the same pot, sauté the onion, garlic, carrots, and celery until softened.
5. Add the red wine and beef broth to the pot, scraping up any browned bits from the bottom.
6. Add the thyme and bay leaf to the pot.
7. Return the beef to the pot and cover with the lid.
8. Place the pot in the preheated oven and cook for 2-3 hours or until the meat is tender and the internal temperature reaches 145°F.
9. Remove the pot from the oven and let it rest for 10 minutes.
10. Remove the beef from the pot and slice it thinly.
11. In a small bowl, mix together the Gorgonzola cheese and chopped walnuts.
12. Top each slice of beef with the Gorgonzola and walnut mixture.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of beef: 145°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 7g
Protein: 41g
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.
- Gorgonzola cheese can be substituted with blue cheese or feta cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add some chopped fresh parsley or chives on top of the Gorgonzola and walnut mixture for added flavor.
- Use different types of cheese and nuts to create different flavor combinations.
- Add some diced tomatoes or mushrooms to the pot for added texture.
Tips and tricks:
- Make sure to sear the beef on all sides to create a nice crust and seal in the juices.
- Let the beef rest for 10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the beef is cooked to the correct temperature.
- If the sauce is too thin, remove the beef from the pot and simmer the sauce on the stove until it thickens.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in the microwave or oven until heated through.
Presentation ideas:
Serve the beef on a platter with the Gorgonzola and walnut mixture on top. Garnish with some fresh herbs.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Serve with a side of roasted vegetables or mashed potatoes.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted carrots and parsnips
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the beef is tough, it may need to cook for a longer period of time.
- If the sauce is too thick, add some more beef broth or red wine to thin it out.
Food safety advice:
- Make sure to cook the beef to the correct internal temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Boeuf à la Mode is a traditional French dish that dates back to the 17th century. It was originally made with beef and vegetables that were slow-cooked in a red wine sauce. The dish was often served at special occasions and was considered a luxurious meal.
Flavor profiles:
This dish has a rich and savory flavor from the beef and red wine sauce. The Gorgonzola and walnut mixture adds a creamy and nutty flavor to the dish.
Serving suggestions:
Serve this dish as the main course for a special occasion or dinner party.
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Region: French