Ingredients with Measurements:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 carrots, peeled and sliced
- 4 celery stalks, sliced
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large bowl, season beef with salt and pepper. Dredge beef in flour until coated.
3. In a Dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned on all sides, about 5-7 minutes. Remove beef from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add beef broth, red wine, tomato paste, thyme, and bay leaf. Stir to combine.
6. Return beef to the pot and add carrots and celery. Bring to a simmer.
7. Cover the pot with a lid and transfer to the oven. Cook for 2-3 hours, or until beef is tender.
8. Remove from oven and discard bay leaf.
9. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 455
Fat: 22g
Carbohydrates: 12g
Protein: 44g
Sodium: 684mg
Sugar: 4g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add mushrooms to the pot for a richer flavor.
- Use different cuts of beef, such as sirloin or brisket.
- Add potatoes or parsnips to the pot for a heartier meal.
Tips and tricks:
- Use a sharp knife to cut the beef into even cubes.
- Dredge the beef in flour to help thicken the sauce.
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add to the pot. Cook for an additional 5-10 minutes until the sauce thickens.
- If the beef is tough, cook for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Bretonne Beef Bourguignon is a classic French dish that originated in the Burgundy region of France. It is traditionally made with beef braised in red wine and served with potatoes or crusty bread.
Flavor profiles:
This dish is rich and savory with a deep beefy flavor. The red wine adds a subtle sweetness and acidity to the sauce.
Serving suggestions:
Serve with a glass of red wine for a classic French meal.
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Region: French
Taste: Savory, Rich, Hearty, Herbal, Earthy, Aromatic, Umami