Matt Preston’s Slow Cooker Beef à la Mode – Elegant, Tender & Full of Flavor

A Hearty Classic Reimagined for Today’s Kitchen

There’s something deeply comforting about a slow-cooked beef dish — the kind that fills the house with rich, savory aromas and promises a meal worth lingering over. Beef à la mode is one of those timeless recipes, a dish that has graced tables for centuries and still feels right at home in a modern kitchen.

I first discovered Matt Preston’s take on this French classic while looking for a hearty yet elegant dinner to serve on a rainy weekend. His version keeps the soul of the original but adapts it for today’s busy cook, using a slow cooker to coax out incredible depth of flavor with minimal fuss. The result is meltingly tender beef cheeks bathed in a glossy, wine-rich sauce layered with smoky speck, sweet shallots, and aromatic spices. It’s a dish that feels both rustic and refined — perfect for family dinners or impressing guests.

The History Behind Beef à la Mode

Beef à la mode, or boeuf à la mode, is a classic French braise dating back to the 17th century. Traditionally, it involved marinating a large cut of beef in wine and aromatics, then slow-cooking it with vegetables and broth until tender. The dish was often served at room temperature, sliced thin, with its cooking juices turned into a rich sauce.

As French culinary influence spread, the recipe evolved. In England, it became a Sunday roast alternative, often cooked in an enclosed pot over the hearth. In Australia, settlers adapted it to local ingredients and cooking methods, sometimes preparing it in camp ovens over open fires.

Matt Preston’s connection to the dish runs deep — his family has been making a version of beef à la mode since 1765. His modern interpretation honors that heritage while embracing contemporary convenience. By using a slow cooker, he captures the essence of the original — wine, aromatics, and slow, gentle heat — but makes it accessible for the home cook who doesn’t have all day to tend a pot. It’s a bridge between centuries-old tradition and the realities of modern life.

Why the Slow Cooker Is a Game-Changer

The slow cooker transforms beef à la mode from a special-occasion project into a weeknight-friendly recipe. Its low, steady heat gently breaks down the collagen in beef cheeks, turning them into fork-tender morsels without drying them out.

This method also allows flavors to develop gradually, so the smoky speck, sweet shallots, and warm spices meld seamlessly into the sauce. Unlike stovetop braising, there’s no need to monitor the pot constantly — you can set it in the morning and return to a kitchen filled with the scent of dinner nearly ready.

Compared to traditional campfire or oven methods, the slow cooker offers consistency and ease. You get the same deep, layered flavors without the risk of scorching or uneven cooking. It’s a modern tool that respects the slow, patient spirit of the original dish while fitting neatly into a busy schedule.

Ingredient Highlights: Layers of Flavor

• Beef cheeks: These are a slow-cooking dream. Rich in connective tissue, they become meltingly tender after hours of gentle heat, absorbing the flavors of the braising liquid.
• Speck: This cured, smoked pork adds a savory backbone and subtle smokiness that permeates the sauce. If unavailable, pancetta or streaky bacon can stand in.
• Anchovies: Don’t be put off — they dissolve into the sauce, adding a deep umami note without any fishiness.
• Red wine & vinegar: The wine brings body and complexity, while a splash of vinegar brightens the richness and balances the flavors.
• Aromatics: Shallots lend sweetness, cloves and bay leaves add warmth, and a pinch of nutmeg gives a gentle spice that ties everything together.

Bold Tip: Use a wine you’d happily drink. Since it reduces and concentrates during cooking, its flavor will define the sauce.

Together, these ingredients create a sauce that’s layered and complex — smoky, savory, slightly sweet, with just enough acidity to keep it lively. The beef cheeks soak up all that goodness, resulting in a dish that’s as satisfying to eat as it is to smell while it cooks.

Prepping for Success: Mise en Place Matters

With a dish like beef à la mode, preparation is half the battle. Having all your ingredients measured, chopped, and ready before you start makes the cooking process smooth and stress-free.

Trim any excess sinew from the beef cheeks, but leave the marbling — it’s key to tenderness. Dice the speck into even pieces so it renders evenly. Peel and halve the shallots, keeping them intact enough to hold their shape during cooking.

For the aromatics, lightly crush cloves and bay leaves to release their oils. Measure out your wine and vinegar so they’re ready to deglaze the pan after browning the meat.

A little upfront organization ensures you can move seamlessly from one step to the next, building flavor without missing a beat.

Slow Cooker Setup: Getting the Base Right

Start by browning the beef cheeks in a hot pan — this caramelizes the surface and adds depth to the final sauce. Transfer them to the slow cooker. In the same pan, sauté the speck until lightly crisp, then add shallots and aromatics. Deglaze with red wine and vinegar, scraping up any browned bits, and pour this mixture over the beef.

Bold Tip: Don’t skip the browning step. It’s the foundation of the dish’s rich, complex flavor and can’t be replicated by slow cooking alone.

Cooking Time and Texture: Low and Slow Wins the Race

For the most succulent results, cook beef à la mode in your slow cooker for 4 hours on high or 6–8 hours on low. The low setting is ideal for developing deep, rounded flavors, while the high setting is perfect when you’re short on time but still want tender meat.

You’ll know the beef is ready when it yields easily to a fork and can be pulled apart with little resistance. The connective tissue in beef cheeks should have melted into the sauce, creating a silky, luxurious texture. If the meat still feels firm, continue cooking in 30-minute increments, checking periodically.

Slow cooker models vary in heat output, so the first time you make this dish, start checking for doneness about 30 minutes before the recommended time. If your cooker runs hot, you may need to reduce the total time slightly; if it runs cooler, extend it.

Remember: patience is key. Rushing the process can leave you with chewy meat and underdeveloped flavors — and this dish deserves the slow, gentle treatment that makes it unforgettable.

Serving Suggestions: What Complements Beef à la Mode

This rich, wine-scented beef pairs beautifully with creamy mashed potatoes, which soak up the sauce like a dream. For a rustic touch, serve with thick slices of crusty bread to mop up every drop.

If you prefer a lighter side, roasted root vegetables — carrots, parsnips, and turnips — add earthy sweetness that balances the richness. Buttered egg noodles are another classic choice, offering a tender, comforting base that catches the sauce in every fold.

For a fresh finish, sprinkle with chopped parsley or a whisper of lemon zest just before serving. The brightness cuts through the richness and lifts the flavors, making each bite feel balanced and satisfying.

Flavor Variations and Substitutions

• Alternative cuts: If beef cheeks aren’t available, chuck roast or beef shanks are excellent substitutes. Both have enough connective tissue to become tender and flavorful with slow cooking.
• Vegetarian twist: Replace the beef with a mix of meaty mushrooms (portobello, king oyster) and hearty lentils. Use vegetable stock and a splash of soy sauce for depth.
• Wine-free version: Swap the red wine for a combination of rich beef broth and a tablespoon of balsamic vinegar. This keeps the acidity and complexity without alcohol.
• Gluten-free adjustments: Ensure your stock, vinegar, and any thickening agents are certified gluten-free. Cornstarch or arrowroot can replace flour for thickening.

These variations allow you to adapt the dish to dietary needs, pantry availability, or personal taste — without losing the essence of slow-cooked comfort.

Make-Ahead, Storage & Freezing Tips

Beef à la mode actually improves in flavor after a day’s rest. Store cooled leftovers in an airtight container in the fridge for up to 3 days.

For longer storage, portion into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It will keep well for up to 3 months.

To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in the slow cooker on low. Avoid boiling, as this can toughen the meat. If the sauce has thickened too much, stir in a splash of broth or water to loosen it.

Troubleshooting Common Issues

• Sauce too thin? Whisk together equal parts softened butter and flour (beurre manié) and stir into the hot sauce until thickened.
• Overcooked meat? Reduce the cooking time next round and check for doneness earlier.
• Too salty? Add a splash of cream, unsalted broth, or even a diced potato (remove before serving) to absorb excess salt.

Bold Tip: Let the dish rest for 15–20 minutes before serving. This allows the flavors to meld and the sauce to settle into a richer, more cohesive taste.

FAQs

• What cut of beef is best for slow cooker beef à la mode? Beef cheeks are ideal, but chuck roast or shanks work well.
• Can I make beef à la mode without wine? Yes — use beef broth and balsamic vinegar for depth and acidity.
• Do I need to brown the beef before slow cooking? Absolutely. Browning builds flavor that slow cooking alone can’t replicate.
• What is speck and can I substitute it? Speck is a smoked, cured pork similar to prosciutto but with a smoky edge. Pancetta or bacon are good substitutes.
• How do I thicken the sauce in a slow cooker? Use a butter-flour paste, cornstarch slurry, or reduce the sauce uncovered at the end.

Final Thoughts: A Dish That Honors Tradition and Embraces Convenience

Matt Preston’s beef à la mode is proof that heritage recipes can thrive in a modern kitchen. It delivers deep, layered flavors with minimal hands-on time, thanks to the slow cooker’s gentle magic.

Whether you stick to the classic or explore variations, this dish invites you to slow down, savor, and share. It’s as fitting for a cozy family dinner as it is for a special occasion.

If you try it, make it your own — tweak the aromatics, play with sides, or adapt it to your pantry. And when you do, share your version — I’d love to hear how it turns out.