Name: Classic French Braised Beef Rump with Red Wine and Vegetables
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8 servings
Cuisine: French
Ingredients: 1 (3 lb / 1.4 kg) beef rump roast, tied; 4 oz (115 g) thick-cut bacon, cut into lardons; 2 tbsp olive oil; 2 large yellow onions, sliced; 3 carrots, peeled and cut into 2-inch pieces; 2 celery stalks, chopped; 1 leek (white and light green), rinsed and sliced; 6 garlic cloves, crushed; 2 cups (480 ml) dry red wine, such as Burgundy; 3 cups (720 ml) low-sodium beef stock; 2 tbsp tomato paste; 1 bouquet garni (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf); 2 whole cloves; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 12 oz (340 g) pearl onions, peeled; 8 oz (225 g) cremini mushrooms, quartered; 3 tbsp unsalted butter, divided; 2 tbsp all-purpose flour; 1 tbsp chopped fresh parsley, for serving

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A traditional French braised beef rump slowly cooked in red wine with aromatic vegetables, bacon, and herbs until fork-tender. This rustic bistro classic, known in France as Boeuf a la Mode, delivers deep, savory flavors from the long, gentle braise and a glossy pan sauce finished with butter.

Prep Time30 mins

Cook Time210 mins

Total Time240 mins

Servings8

Yield8 servings

Nutrition Facts

Per serving (estimated)

585 kcalCalories
28 gFat
11 gSaturated Fat
11 gCarbs
2 gFiber
4 gSugar
48 gProtein
720 mgSodium
920 mgPotassium
75 mgCalcium
6 mgIron
8 mgVitamin C
230 mcgVitamin A

Ingredients

For the braise

1 (3 lb / 1.4 kg) beef rump roast, tied
4 oz (115 g) thick-cut bacon, cut into lardons
2 tbsp olive oil
2 large yellow onions, sliced
3 carrots, peeled and cut into 2-inch pieces
2 celery stalks, chopped
1 leek (white and light green), rinsed and sliced
6 garlic cloves, crushed

For the braising liquid

2 cups (480 ml) dry red wine, such as Burgundy
3 cups (720 ml) low-sodium beef stock
2 tbsp tomato paste
1 bouquet garni (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
2 whole cloves
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

For the garnish and sauce

12 oz (340 g) pearl onions, peeled
8 oz (225 g) cremini mushrooms, quartered
3 tbsp unsalted butter, divided
2 tbsp all-purpose flour
1 tbsp chopped fresh parsley, for serving

Directions

Pat the beef rump dry and season generously with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until deeply browned, about 8 minutes total. Transfer to a plate.
Add the bacon lardons to the same pot and cook over medium heat until the fat renders and they are crisp, about 5 minutes. Stir in the onions, carrots, celery, and leek, and cook until softened and lightly caramelized, 8-10 minutes. Add the garlic and cook 1 minute more.
Pour in the red wine, scraping up the browned bits from the bottom of the pot, and simmer until reduced by half, about 5 minutes. Stir in the beef stock, tomato paste, bouquet garni, cloves, salt, and pepper.
Return the seared beef to the pot; the liquid should come about two-thirds up the sides of the meat. Bring to a gentle simmer, cover, and transfer to a 325 degrees F (160 degrees C) oven. Braise for 2 1/2 to 3 hours, turning the roast once halfway through, until a fork slides easily into the meat.
Meanwhile, prepare the garnish: melt 1 tablespoon butter in a skillet over medium heat, add the pearl onions with a splash of water, and cook covered until tender and lightly glazed, about 12 minutes. In a separate pan, saute the mushrooms in 1 tablespoon butter until golden, about 6 minutes. Set both aside.
Carefully transfer the braised beef to a cutting board, cover loosely with foil, and let rest 15 minutes. Strain the braising liquid into a saucepan, pressing on the vegetables to extract flavor, then discard the solids.
Mash the remaining 1 tablespoon butter with the flour to form a beurre manie. Whisk it into the simmering braising liquid a little at a time until the sauce lightly coats the back of a spoon, about 3-5 minutes. Adjust seasoning.
Slice the beef against the grain into 1/2-inch thick slices and arrange on a warm platter. Spoon the pearl onions and mushrooms around the meat, ladle the sauce over the top, and sprinkle with chopped parsley.
Serve with boiled potatoes, buttered noodles, or crusty bread to soak up the rich sauce.

Cook’s Notes

Tying the rump roast with kitchen twine helps it hold its shape during the long braise and ensures even cooking.
For deeper flavor, marinate the beef in the red wine with aromatics overnight in the refrigerator before cooking.
Use a heavy Dutch oven with a tight-fitting lid to keep moisture in during oven braising.
If the sauce is too thin, simmer it uncovered to reduce; if too thick, whisk in a splash of stock.
Braise a day ahead so the flavors deepen overnight and any solidified surface fat can be easily skimmed off before reheating.

DinnerSavoureux