Braised Beef And Mushrooms

Braised Beef and Mushrooms

This comforting dish of braised beef and mushrooms is perfect for a cozy dinner. The beef is slowly cooked until fork-tender, and the mushrooms add an earthy flavor to the rich sauce.

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 onion, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup red wine
• 2 cups beef broth
• 1 pound mushrooms, sliced (cremini, portobello, or a mix)
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Sear the Beef: Pat the beef cubes dry with paper towels. Season with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches on all sides until browned. Don’t overcrowd the pot, or the beef will steam instead of sear. Remove the beef from the pot and set aside.

2. Sauté the Vegetables: Add the onion and carrots to the pot with the remaining drippings. Sauté for 5-7 minutes, or until softened. Add the garlic and cook for another minute, until fragrant.

3. Deglaze and Add Flavorings: Stir in the tomato paste, thyme, and bay leaf. Cook for 1 minute, scraping up any browned bits from the bottom of the pot. Pour in the red wine and bring to a simmer, stirring to loosen the browned bits. Cook for a few minutes, until the alcohol has slightly reduced.

4. Braise the Beef: Add the beef broth and return the seared beef cubes to the pot. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is very tender and falling apart.

5. Add the Mushrooms: Once the beef is tender, add the sliced mushrooms to the pot. Increase the heat to medium and simmer for an additional 10-15 minutes, or until the mushrooms are softened and the sauce has thickened slightly.

6. Serve: Garnish with chopped fresh parsley (optional) and serve the braised beef and mushrooms with mashed potatoes, rice, or egg noodles.

Tips:

• Use the Right Cut of Beef: Choose a tough cut of beef like chuck roast or rump roast that will become tender with slow cooking.
• Don’t Overcrowd the Pot: When searing the beef, don’t overcrowd the pot. This will lower the temperature of the pan and prevent the beef from browning properly. Sear the beef in batches if necessary.
• Deglaze for Flavor: Don’t skip the step of deglazing the pan with red wine. This helps to loosen up the browned bits from the bottom of the pot, which adds richness and depth of flavor to the sauce.
• Adjust the Cooking Time: The cooking time will vary depending on the size and thickness of the beef cubes. The beef is done when it is very tender and easily pierced with a fork.
• Thicken the Sauce (Optional): If you prefer a thicker sauce, you can make a slurry by whisking together 1 tablespoon cornstarch with 2 tablespoons of cold water. Stir the slurry into the pot and simmer for a few minutes, or until the sauce thickens to your desired consistency.