Ingredients with Measurements:
- 4 lbs beef chuck roast
- 2 cups red wine
- 2 cups beef broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 oz dried porcini mushrooms
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup heavy cream
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or large oven-safe pot, combine the beef chuck roast, red wine, beef broth, chopped onion, minced garlic, bay leaves, dried thyme, dried rosemary, salt, and black pepper.
3. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the beef is tender and falls apart easily.
4. While the beef is cooking, prepare the porcini mushroom sauce. In a small bowl, soak the dried porcini mushrooms in hot water for 20 minutes.
5. Drain the mushrooms and reserve the soaking liquid. Rinse the mushrooms under cold water and chop them into small pieces.
6. In a saucepan, melt the butter over medium heat. Add the chopped mushrooms and cook for 5 minutes, or until they are tender.
7. Add the all-purpose flour to the saucepan and stir to combine. Cook for 1-2 minutes, or until the flour is lightly browned.
8. Gradually whisk in the reserved mushroom soaking liquid and heavy cream. Bring the sauce to a simmer and cook for 5-10 minutes, or until it has thickened.
9. Remove the beef from the oven and transfer it to a serving platter. Spoon the porcini mushroom sauce over the beef.
10. Serve hot and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 10g
Protein: 50g
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.
- Dried porcini mushrooms can be substituted with fresh mushrooms or other dried mushrooms.
Variations:
- Add chopped carrots, celery, and potatoes to the Dutch oven with the beef for a one-pot meal.
- Use the leftover beef and sauce to make sandwiches or tacos.
Tips and tricks:
- For a deeper flavor, sear the beef in a hot skillet before adding it to the Dutch oven.
- Make sure to soak the dried porcini mushrooms in hot water for at least 20 minutes to rehydrate them.
- To make the sauce smoother, blend it in a blender or food processor before serving.
Storage instructions:
Leftover beef and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the beef and sauce in a saucepan over medium heat. Cook until heated through, stirring occasionally.
Presentation ideas:
Serve the beef and sauce on a large platter with fresh herbs and sliced mushrooms as a garnish.
Garnishes:
Fresh herbs, sliced mushrooms, and chopped parsley.
Pairings:
Serve with a side of roasted vegetables and a glass of red wine.
Suggested side dishes:
Roasted carrots, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the beef is tough, cook it for an additional 30 minutes to 1 hour.
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
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 braised in red wine and served with a rich sauce.
Flavor profiles:
This dish is rich and savory, with a deep beef flavor and earthy notes from the porcini mushrooms.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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Region: French