Brenda Gantt

Beef à la Mode, a classic French dish, exudes the essence of culinary elegance and tradition. This slow-cooked pot roast has graced the tables of France for centuries, offering a rich and hearty experience that has delighted both aristocrats and common folk alike. In this exploration, we will uncover the history, key ingredients, and step-by-step instructions to prepare this timeless French masterpiece.

Beef à la Mode, sometimes called “Boeuf à la Mode,” has its roots in French culinary history, particularly during the 17th and 18th centuries. This hearty dish was a symbol of French bourgeois cooking, loved for its ability to turn tough cuts of meat into a sumptuous meal through slow, deliberate cooking.

The name “à la Mode” originally meant “in the fashion” or “in the manner of,” indicating that the dish was prepared according to the current style or trend. It was a common method used to prepare meat dishes, especially beef, during this period.

Beef à la Mode was often associated with festive gatherings and special occasions. It became a staple of French cuisine and was particularly popular in the Burgundy region, known for its excellent beef and wine. The dish typically consisted of a large piece of beef, braised with aromatic vegetables, herbs, and red wine, resulting in a tender and flavorful masterpiece.

Over the years, Beef à la Mode evolved, and various regional variations emerged, each adding its own unique twist to the classic recipe. Today, this dish is cherished as a symbol of traditional French cooking and is still enjoyed in many parts of the world.

 

INGREDIENTS

  • 3 to 4 pounds of beef roast (chuck, bottom round, or similar)
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine (such as Burgundy or Bordeaux)
  • 2 cups beef broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Salt and black pepper, to taste
  • 1 pound small potatoes, halved
  • 1/2 pound pearl onions, peeled
  • 1/2 pound mushrooms, quartered
  • 2 tablespoons butter
  • Chopped fresh parsley for garnish

 

INSTRUCTIONS

  1. Preheat your oven to 325°F (160°C).
  2. In a large, ovenproof Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Pat the beef roast dry with paper towels and season it generously with salt and black pepper.
  3. Brown the beef on all sides in the hot oil, creating a rich, caramelized crust. This step enhances the flavor of the dish.
  4. Remove the beef from the pot and set it aside.
  5. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté the vegetables until they begin to soften and release their aromas, about 5 minutes.
  6. Pour in the red wine and beef broth, and return the beef to the pot.
  7. Add the bay leaves and fresh thyme sprigs to the pot for aromatic flavor.
  8. Cover the pot and place it in the preheated oven. Allow the beef to braise for 2.5 to 3 hours or until it becomes tender and easily shreds with a fork.
  9. About 30 minutes before the beef is done, add the halved potatoes, pearl onions, and quartered mushrooms to the pot. Continue to cook until these vegetables are tender.
  10. Remove the pot from the oven and discard the bay leaves and thyme sprigs.
  11. In a separate pan, sauté the mushrooms in butter until they are golden brown.
  12. To serve, slice the beef and arrange it on a platter with the cooked vegetables. Spoon the rich sauce from the pot over the top.
  13. Garnish with chopped fresh parsley for a burst of color and flavor.
  14. Beef à la Mode is traditionally served with crusty bread or mashed potatoes to soak up the delicious sauce.
  15. Enjoy this classic French dish, and savor the centuries-old tradition of Beef à la Mode, a testament to the enduring allure of timeless cuisine.

 

NOTES:

  • Beef à la Mode, with its rich history and sumptuous flavors, offers a glimpse into the heart of French culinary heritage. It’s a dish that has transcended time, evolving yet maintaining its essence as a symbol of elegance and tradition.

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