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Boeuf à la Mode

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: French


Boeuf à la mode is a French dish prepared by browning tough cuts of beef then braised in herb infused red wine and tomatoes. Basically it is similar to the American pot roast but cooked with French herbs and ingredients.


  • 1.5 kg chuck steak, in once piece
  • 2 tbsp flour
  • 2 cups dry red wine
  • 2 cups good beef stock
  • 2 tbsp Cognac
  • 12 pcs pickling onions
  • 2 large carrots, cubed
  • 15 pcs farmers brown mushrooms, sliced in half
  • 4 cloves garlic, minced
  • 2 ribs celery, chopped
  • 3 sprigs fresh parsley, chopped
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 3 tbsp butter
  • salt
  • freshly ground black pepper
  • oil


  1. Season beef generously with salt and pepper. Sprinkle flour all over beef then set it aside.
  2. Prepare a Dutch oven, place on stove top on high heat. Add oil then brown beef on all sides.
  3. Push beef to the side then sauté garlic and celery.
  4. Pour dry red wine and beef stock. Add the fresh parsley, dried thyme and bay leaves.
  5. Cover Dutch oven and place in a 180C pre heated oven and cook for 2 1/2 hours, check once in a while and add water if needed.
  6. Add the cognac, pickling onions, carrots and mushrooms cover it back then cook for one more hour, add water if needed.
  7. Place beef and vegetables in a serving platter reserving the liquid.
  8. Remove bay leaves and any visible sprigs, run though liquid in a fine sieve into a sauce pan then add the butter, simmer until reduced. Pour gravy into the beef in the serving platter then serve.