Ingredients with Measurements:
- 2 pounds beef chuck roast, cut into 2-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
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound mushrooms, sliced
- 2 tablespoons chopped fresh parsley
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 large bowl, toss the beef cubes with the flour until coated.
3. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
4. Add the beef cubes in batches and brown on all sides. Remove from the pot and set aside.
5. Add the onion and garlic to the pot and sauté until softened.
6. Add the beef broth, red wine, tomato paste, bay leaves, thyme, rosemary, salt, and black pepper. Stir to combine.
7. Return the beef cubes to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours.
9. Remove the pot from the oven and stir in the sliced mushrooms.
10. Return the pot to the oven and cook for an additional 30 minutes.
11. Remove the pot from the oven and discard the bay leaves.
12. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 14g
Protein per serving: 42g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced carrots and celery to the pot for added flavor and nutrition.
- Use different herbs and spices, such as oregano or paprika, to customize the flavor of the dish.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and Tricks:
- Brown the beef cubes in batches to ensure they get evenly browned and don't overcrowd the pot.
- Use a good quality red wine for the best flavor.
- Make sure to slice the mushrooms evenly so they cook evenly in the dish.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the daube de boeuf aux champignons in a large serving dish with a side of crusty bread.
Garnishes:
Garnish with chopped fresh parsley for added color and flavor.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested Side Dishes:
- Roasted carrots and potatoes
- Steamed green beans
- Mashed potatoes
Troubleshooting Advice:
- If the sauce is too thin, remove the lid from the pot and simmer on the stovetop until it thickens.
- If the beef is tough, it may need to cook for a longer period of time.
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:
Daube de boeuf aux champignons is a traditional French beef stew that originated in the Provence region of France.
Flavor Profiles:
This dish is savory and rich, with a deep beef flavor and earthy notes from the mushrooms.
Serving Suggestions:
Serve with a glass of red wine for a classic French meal.
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Region: French