Beef with Mushrooms

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.

• Prep time: 20 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 675
• Protein: 47 g
• Carbs: 13 g
• Fat: 50 g

Ingredients

• 800 g Beef chuck ( cut into large 4cm cubes )
• 500 g Button mushroom ( quartered )
• 2 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 30 g Salted butter
• 2 tbsp Sunflower oil
• 30 g Wheat flour
• 250 ml Red wine
• 1 piece Thyme
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock ( prepared or reconstituted )

Instructions

1. Searing the meat

   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. Sautéing the garnish

   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. Singer and deglaze

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Better when reheated the next day over low heat.