Beef a La Mode
Elevate your next dinner with the timeless elegance of Beef à la Mode, a French-inspired classic that transforms a humble beef chuck roast into a fork-tender masterpiece. Perfect for hearty family meals or special occasions, this recipe features a slow-braised roast simmered in a rich, aromatic sauce of red wine, beef stock, and tomato paste, accompanied by a medley of onions, carrots, and celery for a rustic touch. The dish is infused with the savory essence of garlic, bay leaves, and fresh thyme, while the searing step ensures deep caramelized flavor in every bite. Serve this comforting yet sophisticated dish with the braised vegetables and silky sauce, garnished with fresh parsley for a pop of color. With its melt-in-your-mouth texture and indulgently savory flavors, Beef à la Mode is the ultimate centerpiece for cozy gatherings.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cups yellow onions, chopped
- 2 cups carrots, peeled and sliced thickly
- 1 cup celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 cups red wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Sear the beef roast on all sides until browned (about 3-4 minutes per side), then remove it from the pot and set aside.
Reduce the heat to medium and add the chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another 1-2 minutes to deepen the flavors.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Add the beef stock to the pot and stir to combine.
Return the seared beef roast to the pot, nestling it into the liquid. Ensure the liquid reaches about halfway up the sides of the beef.
Add the bay leaves and thyme sprigs to the pot, then cover it with a tight-fitting lid.
Reduce the heat to low and let the beef braise for 2.5 to 3 hours, turning the roast once halfway through cooking. The beef is done when it is fork-tender.
Remove the beef from the pot and let it rest on a cutting board for 10 minutes before slicing.
While the beef rests, skim any excess fat from the surface of the braising liquid. If desired, reduce the liquid over medium heat to concentrate the flavors.
Slice the beef and serve with the braised vegetables and sauce, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.1 g | 407% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7842 mg | 341% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 42.3 g | ||
| Protein | 261.8 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 6833 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
