Beef with Mushrooms
Ingredients
- 800 gBeef chuck (cut into large 4cm cubes)
- 500 gButton mushroom (quartered)
- 2 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 30 gSalted butter
- 2 tbspSunflower oil
- 30 gWheat flour
- 250 mlRed wine
- 1 pcThyme
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock (prepared or reconstituted)
Method
Tender pieces of beef chuck coated in a glossy, rich brown sauce. The woody scent of mushrooms mingles with the red wine reduction and thyme.
- 1
In a hot pot with oil, brown the beef cubes on all sides. The meat must be deeply browned to create sucs, without burning the fat.
- 2
Remove the meat. Add butter and brown the onions and mushrooms. When the mushrooms have released their water and start to brown, add the garlic.
- 3
Return the meat to the pot. Sprinkle with flour (singer) and stir for 2 minutes to cook the flour. Deglaze with red wine, scraping the bottom well with a wooden spatula.
- 4
Add beef stock, thyme, and bay leaf. Cover and simmer over very low heat. The meat is ready when it shreds under the pressure of a fork.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pot when searing; do it in two batches if necessary so it browns instead of boiling.
- If the sauce is too thin at the end, remove the lid and reduce over high heat for a few minutes.
How long does this dish keep?
Keeps for 3 days in the fridge. Better when reheated the next day over low heat.
