Beef Velouté
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Making beef velouté at home is easier than you might think, and it's a wonderful comfort dish that comes together in just 45 minutes. This silky French classic uses affordable beef chuck that becomes incredibly tender as it simmers, creating a rich, velvety sauce that's perfect over pasta, potatoes, or crusty bread. I love that tomato paste adds depth while also providing lycopene, a powerful antioxidant that supports heart health. The beauty of this recipe is how straightforward it is: you simply sauté your vegetables, build a roux, and let everything simmer together. It's an impressive dinner that tastes like you've spent hours in the kitchen, but honestly, it's a weeknight winner.
Ella x
Ingredients
- 600 mlbeef stock
- 40 gbutter
- 30 gall-purpose flour
- 300 gbeef chuck(diced into small pieces)
- 1onion(diced)
- 1carrot(diced)
- 1celery(diced)
- 15 gtomato paste
- 100 mldry red wine
- 1bay leaf
- 3 gfresh thyme
- 5 gsalt(to taste)
- 2 gblack pepper(to taste)
- 100 mlcream
Detail level
Instructions
- 1
Heat 20g butter in a large saucepan over medium-high heat. Season the diced beef with salt and pepper, then brown it on all sides for about 5 minutes, stirring occasionally. Remove the beef and set aside.
Tip: Don't overcrowd the pan; work in batches if needed for better browning.
- 2
In the same pan, add the diced onion, carrot, and celery. Sauté for 4-5 minutes until softened and lightly caramelized, stirring frequently.
Tip: This vegetable mixture (mirepoix) builds the flavor foundation of your velouté.
- 3
Stir in the tomato paste and cook for 2 minutes, coating the vegetables well. Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze, loosening all the flavorful browned bits.
Tip: The deglazing step adds tremendous depth to the sauce.
- 4
Return the beef to the pan along with the beef stock, bay leaf, and fresh thyme. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 25-30 minutes until the beef is very tender and the flavors have melded.
Tip: A slow simmer ensures tender meat and well-developed flavors.
- 5
While the beef simmers, prepare a beurre manié by mixing the remaining 20g softened butter with the flour until you have a smooth paste. This will thicken your velouté.
Tip: Beurre manié creates a silky, lump-free thickening without raw flour taste.
- 6
Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing gently on the solids to extract all the liquid. Discard the vegetables and beef solids.
Tip: Straining creates the signature smooth, velvety texture of a velouté.
- 7
Return the strained sauce to medium heat and bring to a gentle simmer. Whisk in small pieces of the beurre manié paste, stirring constantly until fully incorporated. The sauce will thicken as it simmers.
Tip: Add the thickening paste gradually and whisk well to avoid lumps.
- 8
Once the sauce reaches your desired consistency (it should coat the back of a spoon), reduce heat to low and stir in the cream. Season to taste with additional salt and pepper.
Tip: The cream adds richness and mellows any sharp flavors from the wine.
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