This is my liberal adaptation of Julia Child’s Recipe for Boeuf A La Mode.
- 5 to 6 pounds of braising beef
- 1 c. each of thinly sliced or diced onions, carrots, celery
- 2 cloves of garlic
- 1 Tb thyme, 2 bay leaves, tarragon, parsley, salt and pepper to taste. If your bouillon is fairly salty, you may not need much salt.
- 5 c. full bodied red wine
- 4-5 c. of beef stock or bouillon
- olive oil
Heat some oil and brown meat on all sides. Remove meat, put onions, carrots, celery in the pan and brown. Add herbs, wine and bouillon. Boil until liquid comes up to about two-thirds of the meat. Put in Dutch oven or clay baker. Bake at 325 for about two hours.
Just before you are ready to serve, put about a tablespoon of white sugar in the pan. Add a tablespoon of balsamic vinegar. Cook it until it is brown, but not burnt. Add the liquid from the roast to the pan, cook and stir until caramelized sugar/ vinegar mixture is absorbed. Put a tablespoon of cornstarch moistened with wine into the hot liquid and boil until thickened.
You can add chopped parsley for garnish.
Serve with rice or mashed potatoes.