Braised Beef With Mushrooms
This hearty and flavorful beef stew recipe is a celebration of rich and savory flavors that come together in a comforting and satisfying dish. Tender beef chuck roast is simmered with a luscious sauce made from a combination of beef stock, dried mushrooms, wine, tomatoes, and a touch of bittersweet chocolate for depth. Infused with aromatic herbs and served over a bed of your favorite starch, this dish is perfect for cozy gatherings or a comforting family meal.
— Constant Cookbook
Ingredients
- 3 cups beef stock
- 1 oz. dried
- or
- or chanterelle
- mushrooms
- 4 lb. beef chuck roast, sliced 2 inches thick
- Salt and freshly ground pepper, to taste
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup olive oil
- 2 yellow onions, sliced 1⁄4 inch thick
- 3 garlic cloves, crushed
- 1 cup dry white wine
- 1⁄2 cup drained diced canned tomatoes
- 1 oz. bittersweet chocolate, chopped
- 2 sprigs
- fresh thyme, rosemary and
- oregano, tied with string
Instructions
- In a saucepan over high heat, bring the stock to a boil and add the mushrooms. Remove from the heat, cover and let stand for 1 hour.
- Season the beef with salt and pepper. Dredge the beef in 1 cup of the flour and shake off the excess.
- In a large sauté pan over medium-high heat, warm the olive oil. Brown the beef, 3 to 5 minutes per side. Transfer to a slow cooker.
- Reduce the heat to medium, add the onions and the remaining 1⁄4 cup flour to the pan and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute. Add the wine, tomatoes, chocolate and herbs and bring to a simmer. Slowly pour in the stock and mushrooms, leaving the grit behind. Simmer until thickened, 3 to 5 minutes, then add to the slow cooker. Cover and cook on high for 4 1⁄2 hours.
- Remove the herb bundle and discard. Cut the beef into chunks and serve with the sauce. Serves 6.
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