Wine Braised Beef With Mushrooms
- Preparation time: 15 minutes
- Baking time: 3 hours
Ingredients
Beef Ingredients:
- 2 tablespoons safflower oil or high heat oil
- 3 to 4 pound boneless beef chuck roast, cut into 3 to 4-inch cubes
- 1 teaspoon salt
- ¼ teaspoon black pepper
Veggies and Tomato Paste:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
Flour and Spices:
- 2 tablespoons flour
- 1 teaspoon dried thyme
- ¼ teaspoon dried sage
Wine, Mushrooms and Worcestershire Sauce:
- 1½ cups light red wine like Pinot Noir
- 1½ pounds crimini mushrooms, sliced
- 1 tablespoon Worcestershire Sauce
- 1 dried bay leaf
Optional Flour For Thickening Wine Sauce:
- 2 tablespoons flour
- ¼ to ⅓ water
Parsley Garnish:
- Garnish with finely chopped fresh parsley
Optional Mashed Potatoes or Wide Egg Noodles:
- Serve over mashed potatoes or cooked wide egg noodles
Ingredients
(serves 4)
Section
Instructions
-
Preheat oven to 325°.
- Cut the beef chuck roast into 3 to 4-inch cubes.
- Sprinkle salt and pepper over the beef cubes.
- In a 5-quart Dutch oven heat vegetable oil on medium-high.
- Add beef to Dutch oven in batches to prevent overcrowding; browning cubes on all sides.
- Remove browned beef to a plate.
- Turn heat down to medium-low.
- Add olive oil to Dutch oven.
- Add onions and carrots cooking until just tender; about 5 minutes.
- While the onions and carrots are cooking, slice the mushrooms and set aside.
- Add the garlic to the onion and carrots and cook for 1 minute.
- Stir in tomato paste.
- In a small bowl mix together flour and spices.
- Add flour mixture to Dutch oven and stir to coat onion and carrot mixture.
- Toss in bay leaf.
- Slowly stir in wine and Worcestershire sauce and bring to a simmer.
- Add sliced mushrooms to the Dutch oven. NOTE: Yes, this is a lot of sliced mushrooms and they will be piled almost to the top of the Dutch oven but they will reduce in size significantly as they cook.
- Place meat on top of the mushrooms.
- NOTE: The meat will be quite a bit higher than the liquid line but as the mushrooms cook they will reduce in size and the meat will become partially immersed in the liquid.
- Cover the Dutch oven and place in preheated oven.
- Bake for 3 hours, or until meat falls apart with a fork.
- If you wish to serve over mashed potatoes or cooked noodles prepare during the last 15 minutes of baking time.
- Remove the meat from the oven to the stovetop.
- If you would like to thicken the liquid in the pot, whisk together 2 tablespoons flour and enough water to achieve a smooth and fairly liquid paste.
- Slowly pour the paste into the Dutch oven whisking to incorporate until the sauce is the desired consistency.
- Adjust salt to taste.
- Serve over mashed potatoes or cooked noodles with a parsley garnish.
Comments
Serves 6 to 8.Refrigerate leftovers.