Are you in the mood for a comforting and filling meal? Look no further than this recette paleron de boeuf sauce tomate marmiton recipe! Made with tender beef chuck roast and a flavorful tomato sauce, this dish is sure to become a staple in your recipe repertoire. Plus, it’s easy to make and perfect for feeding a crowd.
Ingredients
- 2 lbs. beef chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (6 oz.) tomato paste
- 1 cup beef broth
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 tbsp. olive oil
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a Dutch oven over medium-high heat.
- Add the beef and brown on all sides, about 5 minutes per side.
- Remove the beef from the Dutch oven and set aside.
- Add the onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
- Add the diced tomatoes, tomato paste, beef broth, salt, pepper, thyme, and rosemary. Stir to combine.
- Return the beef to the Dutch oven and spoon some of the tomato sauce over the beef.
- Cover the Dutch oven and bake for 2-3 hours, or until the beef is tender and falls apart easily.
- Serve hot with your favorite sides.
Nutritional Information
Serving Size: 1/6 of recipe
Calories: 370
Fat: 20g
Carbohydrates: 12g
Protein: 33g
Cooking Time
Total Time: 3 hours
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Equipment
- Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Serving Suggestions
This recette paleron de boeuf sauce tomate marmiton is delicious served with mashed potatoes, rice, or crusty bread to soak up the flavorful tomato sauce.
Variations
For a twist on this classic, try adding some diced carrots, celery, and bell peppers to the Dutch oven with the onion and garlic. You can also switch up the herbs – try using oregano, basil, or parsley instead of thyme and rosemary.
Substitutions
If you don’t have beef broth on hand, you can use chicken or vegetable broth instead. You can also use fresh tomatoes instead of canned – just chop them up and add them to the Dutch oven with the onion and garlic.
Storage
This recette paleron de boeuf sauce tomate marmiton will keep well in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Tips
- Make sure to brown the beef on all sides before adding it to the Dutch oven – this will help seal in the juices and make the beef more tender.
- If you don’t have a Dutch oven, you can use a large oven-safe pot with a lid instead.
- Don’t skip the herbs – they add a ton of flavor to the dish!
Notes
This recipe is adapted from the popular French cooking website Marmiton.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can! Just follow the instructions for browning the beef and cooking the onion and garlic, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the beef is tender.
Can I use a different cut of beef?
Yes, you can! Just keep in mind that cooking times may vary depending on the cut of beef you use. For tougher cuts of beef, like brisket or chuck roast, you’ll need to cook the dish low and slow to make the beef tender.
What should I do if the sauce is too thin?
If the sauce is too thin, you can thicken it up by whisking in some cornstarch or flour. Start with 1 tablespoon of cornstarch or flour and whisk it into the sauce, then let it simmer for a few minutes until it thickens up.
Personal Thoughts
I absolutely love this recette paleron de boeuf sauce tomate marmiton! It’s such a comforting and hearty meal, perfect for chilly nights or lazy Sundays. I love serving it with mashed potatoes or crusty bread to soak up all the delicious tomato sauce. Plus, it’s so easy to make – just pop everything into a Dutch oven and let it bake in the oven for a few hours. Give it a try – I promise you won’t be disappointed!