📝 About This Recipe
A cornerstone of French bourgeois cooking, Boeuf à la Mode is a masterpiece of patience and tradition, featuring a beef roast slow-braised in a rich red wine stock until it yields to the touch of a fork. This dish is celebrated for its 'mode'—the addition of sweet, tender carrots and a calf's foot or gelatinous aromatics that create a velvety, lip-smacking sauce. It is a soul-warming meal that transforms humble ingredients into an elegant, deeply flavored centerpiece perfect for Sunday family gatherings.
🥗 Ingredients
The Beef & Marinade
- 3.5 lbs Beef Chuck Roast or Bottom Round (tied securely with kitchen twine)
- 3 cups Dry Red Wine (preferably a Burgundy or Pinot Noir)
- 1/4 cup Cognac or Brandy
- 2 tablespoons Olive Oil (for searing)
The Braising Base
- 4 oz Bacon or Salt Pork (diced into lardons)
- 2 cups Beef Stock (high quality or homemade)
- 1 piece Calf's Foot or Split Pig's Trotter (optional, for body and gelatin; can substitute with 1 packet unflavored gelatin)
- 1 large Yellow Onion (thinly sliced)
- 3 cloves Garlic (smashed)
- 1 tablespoon Tomato Paste
The Vegetables & Aromatics
- 1.5 lbs Carrots (peeled and sliced into 1-inch chunks)
- 15-20 pieces Pearl Onions (peeled)
- 1 Bouquet Garni (thyme sprigs, parsley stems, and 2 bay leaves tied together)
- Salt and Black Pepper (to taste)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Optional but recommended: Marinate the beef in the red wine, cognac, and sliced onions for at least 4 hours or overnight in the refrigerator. Pat the meat very dry with paper towels before starting.
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2
Preheat your oven to 325°F (160°C). In a large Dutch oven, cook the diced bacon or salt pork over medium heat until the fat has rendered and the bits are crispy. Remove the bacon with a slotted spoon and set aside.
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3
Increase the heat to medium-high. Season the beef generously with salt and pepper. Sear the beef in the rendered fat until a deep, dark brown crust forms on all sides (about 3-5 minutes per side).
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4
Remove the beef and set aside. Reduce heat to medium and add the sliced onions. Cook until softened and golden, about 8 minutes. Stir in the garlic and tomato paste, cooking for another 2 minutes until fragrant.
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5
Deglaze the pot by pouring in the red wine (or the marinade liquid). Scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond).
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6
Return the beef and bacon bits to the pot. Add the beef stock, the calf's foot (if using), and the bouquet garni. The liquid should come about halfway up the side of the meat.
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7
Bring the liquid to a simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer it to the oven.
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8
Braise for 2 hours, turning the meat over halfway through the cooking time to ensure even tenderness.
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9
After 2 hours, remove the pot from the oven. Add the carrots and pearl onions around the beef. If the liquid has reduced too much, add a splash more stock or wine.
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10
Return to the oven for another 1 to 1.5 hours, or until the beef is completely tender and can be easily pierced with a fork, and the carrots are soft.
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11
Remove the beef and vegetables to a warm platter. Discard the bouquet garni and calf's foot. Skim any excess fat from the surface of the sauce.
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12
If the sauce is too thin, simmer it on the stovetop for 5-10 minutes until it coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
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13
Remove the twine from the beef, slice into thick rounds, and arrange on the platter. Pour the rich sauce and vegetables over the meat, garnish with fresh parsley, and serve.
💡 Chef's Tips
Always pat the beef dry before searing; moisture is the enemy of a good crust. If you don't have a calf's foot, whisk a tablespoon of gelatin into the cold stock before adding to the pot to achieve that classic silky mouthfeel. For the best flavor, make this dish a day in advance; the flavors deepen significantly after a night in the fridge. Don't rush the braise—low and slow heat is what breaks down the connective tissue into tender goodness. Use a wine you would actually drink; a cheap, sour wine will result in a sour sauce.
🍽️ Serving Suggestions
Serve with buttery mashed potatoes or wide egg noodles to soak up the luxurious sauce. A side of steamed green beans or a simple green salad with a sharp vinaigrette balances the richness. Pair with a medium-bodied French red wine like a Gevrey-Chambertin or a Rhone Valley Syrah. Crusty French baguette is essential for cleaning your plate of every last drop of gravy. In some regions of France, this is traditionally served cold the next day, as the sauce sets into a delicious jelly.