Uber Bouillon Beef
Immerse yourself in the robust, comforting flavors of Uber Bouillon Beef, a slow-simmered masterpiece that transforms a humble beef chuck roast into a tender, flavor-packed centerpiece. This recipe combines the hearty richness of seared beef, the aromatic trio of sautéed onions, carrots, and celery, and the deep, savory notes of red wine and beef bouillon. Enhanced with fresh thyme and bay leaves, this dish is simmered to perfection in a Dutch oven, allowing the flavors to meld beautifully over hours of gentle cooking. The result? A melt-in-your-mouth beef served with a velvety sauce that's both rich and satisfying. Perfect for cozy family dinners, this recipe pairs wonderfully with creamy mashed potatoes or crusty artisan bread. Whether you're hosting or indulging in a quiet evening at home, Uber Bouillon Beef ensures a meal that's truly unforgettable. Keywords: slow-cooked beef, hearty dinner, comfort food, Dutch oven recipes.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 cloves garlic
- 3 beef bouillon cubes
- 4 cups water
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tbsp unsalted butter
- 1 tsp salt
- 0.5 tsp ground black pepper
Instructions
Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove the beef and set aside.
Chop the onion, carrots, and celery into small, even pieces. Mince the garlic.
In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery and sauté for about 5–7 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2–3 minutes to deepen the flavor.
Deglaze the pot by pouring in the red wine and scrape the bottom to lift all the browned bits. Cook for 3–4 minutes until the wine reduces by half.
Dissolve the bouillon cubes in 4 cups of hot water and pour the liquid into the pot. Stir to combine.
Return the seared beef to the pot. Add the bay leaves and thyme sprigs, ensuring they are submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2.5–3 hours, or until the beef is fork-tender.
Check the pot occasionally and skim off any excess fat or foam on the surface.
Once the beef is tender, remove it from the pot and shred it into chunks using two forks.
Strain the cooking liquid through a fine-mesh sieve into a large bowl, discarding the solids. Return the liquid to the pot and simmer for 15–20 minutes to thicken slightly.
Serve the shredded beef with the reduced sauce drizzled over the top. Pair with mashed potatoes, crusty bread, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 5446 mg | 237% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 23.8 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 415 mg | 32% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4133 mg | 88% | |
*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.
