Beef à la Mode

Prep 20 min

Ready 6.5 hours.

Servings 4-6

I have been making quite a few winter-style meals lately using our trusty old slow-cooker. I hate to say crock-pot because it sounds so dated and 70’s, but it is a great tool to have in the kitchen. It’s easy to use, and the meals taste amazing. I recently (with help from my wife) made this beef à la mode from a 1975 cookbook titled “Extra-Special Crockery Pot Recipes” by Nitty Gritty books. If it is by “Nitty Gritty” it has to be good!

Beef à la Mode is a French pot roast similar to Julia Child’s classic beef bourguignon, but using beef stock bones produces more gelatin and gives it a unique flavor. The gelatin supposedly contains natural collagen and glucosamine making it a very healthy meal for most people. It is simple to make and worth the wait. This was served with homemade artisan bread which I made several hours earlier. I will post a recipe for the bread soon.

Ingredients

• 4 lb. beef rump roast

• 1 Tbs. butter

• 2 beef bouillon cubes

• 1/4 cup tomato sauce

• chopped parsley

• 2 beef stock bones (different from the book)

Marinade

• 1 1/2 tsp. salt

• 1 tsp dried thyme (I used fresh)

• 1/2 tsp. freshly ground black pepper

• 1 carrot (chopped into 1/4 inch pieces)

• 1 celery stalk (chopped into 1/4 inch pieces)

• 1 yellow onion (chopped)

• 2 cloves garlic (minced)

• 2 cups dry red wine

Combine all the marinade ingredients in a large bowl. Add meat. Cover and place in the refrigerator for at least one day (stir occasionally).

Directions

1. Remove beef from marinade and pat dry with paper towels. Season with salt and pepper.

2. In a large skillet (I used cast-iron) heat the butter over medium heat and add the beef to the pan. Sear the beef on both sides (approximately 4 minutes per side).

3. Place the meat into the slow-cooker.

4. With a strainer, drain marinade liquid into the slow-cooker over the meat.

5. In the same pan add the vegetables and saute until tender (about 4-5 min). You may want to add some additional butter.

6. Add the vegetables to the slow cooker and scrape the sides of the pan to get any of the pan’s drippings for additional flavor.

7. Add the tomato sauce and bouillon cubes and cover the pot.

8. Set the pot to low and cook for 6-8 hours. I only had to cook for 6 hours. Each slow-cooker is slightly different so check the meat at 6 hours to determine if the meat is done.

9. Slice the meat and plate it. Drizzle juices over the meat.

10 Garnish with fresh parsley. I made a fresh loaf of artisan bread which was wonderful to soak up the juices of this tasty meal.