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Bœuf à la Mode
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Bœuf à la Mode
Bœuf à la Mode is a classic French dish that translates to 'beef in fashion. ' It is a slow-cooked beef stew originating from France that features tender chunks of beef, vegetables, and a rich broth. The dish is typically made with tougher cuts of beef, such as oxtail or beef shank, that are slow-cooked in a mixture of broth and red wine. The resulting stew is rich, flavorful, and tender, making it a popular dish in many parts of the world. Bœuf à la Mode is often served with crusty bread or over mashed potatoes, and it can be made in large batches, making it a great option for special occasions or family gatherings.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Red Wine
Ingredients
2 pounds
Beef Shank
400 Calories
2 medium
Onion
40 Calories
4 medium
Carrots
60 Calories
4 stalks
Celery
20 Calories
4 cloves
Garlic
20 Calories
1 cup
Red Wine
120 Calories
4 cups
Beef Broth
160 Calories
2 tablespoons
Tomato Paste
20 Calories
2 sprigs
Thyme
10 Calories
2 leaves
Bay Leaves
10 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Pepper
0 Calories
Step-by-Step Instructions
1
Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
2
Add the onion, carrots, and celery to the pot and cook until the vegetables are tender, about 10 minutes. Add the garlic and cook for an additional 1-2 minutes.
3
Add the red wine to the pot and cook until the liquid has reduced by half, about 5 minutes. Add the beef broth, tomato paste, thyme, and bay leaves to the pot. Stir to combine and bring the mixture to a boil.
4
Return the beef to the pot and make sure it is covered with the broth. Cover the pot and transfer it to the oven. Cook the stew for 2 1/2 to 3 hours, or until the beef is tender and falls apart easily.
5
Remove the pot from the oven and let it cool slightly. Remove the beef from the pot and slice it against the grain. Serve the beef with the broth and vegetables. Garnish with fresh thyme and a sprinkle of parsley.
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Where cooking meets life and technology.
© 2025 Cooklaif