Ingredients with Measurements:
- 3 lbs beef chuck roast
- 2 cups red wine
- 2 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup sliced mushrooms
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. Season the beef with salt and pepper and sear on all sides until browned. Remove from pot and set aside.
4. Add the onions, garlic, carrots, and celery to the pot and sauté until softened.
5. Add the tomato paste and cook for 1-2 minutes.
6. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
7. Add the bay leaves, thyme, and mushrooms to the pot and stir to combine.
8. Return the beef to the pot and spoon some of the sauce over the top.
9. Cover the pot with a lid and transfer to the oven.
10. Cook for 2-3 hours, or until the beef is tender and the internal temperature reaches 145°F.
11. Remove from the oven and let rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Oven temperature: 325°F
Internal temperature of beef: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 21g
Carbohydrates: 10g
Protein: 48g
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.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
Variations:
- Add potatoes or other root vegetables to the pot for a heartier meal.
- Use white wine instead of red wine for a lighter flavor.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Searing the beef before cooking adds flavor and helps to lock in moisture.
- Letting the beef rest before slicing allows the juices to redistribute and results in a more tender and flavorful meat.
- Use a meat thermometer to ensure the beef is cooked to the proper temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced beef on a platter with the sauce and vegetables spooned over the top.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Serve with a side of crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the beef is tough, it may not have cooked long enough. Return to the oven and continue cooking until tender.
- If the sauce is too thin, remove the beef and vegetables from the pot and simmer the sauce over medium heat until it thickens.
Food safety advice:
- Use a meat thermometer to ensure the beef is cooked to the proper temperature.
- 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 a whole beef rump, but today it is more commonly made with beef chuck roast.
Flavor profiles:
Boeuf à la Mode is a rich and hearty dish with savory flavors from the beef, red wine, and mushrooms.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Region: French