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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
4 tbsp olive oil
1-1/4 lbs beef chuck, cubed
3 shallots, thinly sliced
2 bay leaves
2 sprigs fresh thyme
1 cup dry red wine
6 cups liters rich beef stock
8 oz white mushrooms, sliced
Salt and ground black pepper
Heat 1 tbsp/13 ml of oil in a large heavy sauce pan over high heat. When the pan is hot, add half of the beef and cook until deep golden brown, about 6-8 minutes.
Transfer the beef and any juices to a bowl. Repeat with the remaining beef. Heat 1 tbsp/13 ml of oil in the same pan. Add the shallots and herbs and saute until the shallots are golden brown, about 3 minutes. Deglaze the pan with the red wine and simmer until it reduces and is almost dry, about 8 minutes.
Add the beef stock, and the browned meat along with any accumulated meat juices. Simmer for 11/2 hours over medium-low heat, skimming impurities off the top as it cooks, or until the sauce is reduced by half. Strain the sauce into a heavy medium saucepan and discard the solids.
Return the sauce to a simmer over medium-low heat for 1 hour, or until it is reduced to 2 cups. Heat the remaining 2 tbsp oil in a heavy large saute pan over high heat. Add the mushrooms and saute for 5 minutes or until they are golden brown.
Add the sauce to the mushrooms and simmer for 5 minutes, or until reduced slightly. Season the sauce to taste with salt and pepper, and serve.
MUSHROOM JUS
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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
4 tbsp olive oil
1-1/4 lbs beef chuck, cubed
3 shallots, thinly sliced
2 bay leaves
2 sprigs fresh thyme
1 cup dry red wine
6 cups liters rich beef stock
8 oz white mushrooms, sliced
Salt and ground black pepper
Heat 1 tbsp/13 ml of oil in a large heavy sauce pan over high heat. When the pan is hot, add half of the beef and cook until deep golden brown, about 6-8 minutes.
Transfer the beef and any juices to a bowl. Repeat with the remaining beef. Heat 1 tbsp/13 ml of oil in the same pan. Add the shallots and herbs and saute until the shallots are golden brown, about 3 minutes. Deglaze the pan with the red wine and simmer until it reduces and is almost dry, about 8 minutes.
Add the beef stock, and the browned meat along with any accumulated meat juices. Simmer for 11/2 hours over medium-low heat, skimming impurities off the top as it cooks, or until the sauce is reduced by half. Strain the sauce into a heavy medium saucepan and discard the solids.
Return the sauce to a simmer over medium-low heat for 1 hour, or until it is reduced to 2 cups. Heat the remaining 2 tbsp oil in a heavy large saute pan over high heat. Add the mushrooms and saute for 5 minutes or until they are golden brown.
Add the sauce to the mushrooms and simmer for 5 minutes, or until reduced slightly. Season the sauce to taste with salt and pepper, and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.