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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 lbs beef chuck roast, trimmed and cut into 2-inch cubes
2 large onions, peeled and quartered
3 large carrots, cut into chunks
2 stalks celery, trimmed and halved
6 garlic cloves
8 oz. white mushrooms, quartered
2 fresh rosemary sprigs
2 fresh thyme sprigs
3 fresh parsley sprigs
1/2 tsp kosher salt
1 tsp whole peppercorns
3 bay leaves
1 cup Cabernet savignon
2 cups chicken stock
2 tbsp flour
2 tbsp olive oil
Preheat oven to 275. Dry beef thoroughly and season generously with salt and pepper.
Heat 1 Tbsp of olive oil in a dutch oven over medium-high heat. Add half of the meat so that the pieces are not touching and cook without moving them until browned, about 2-3 minutes. Use tongs and rotate pieces until all sides are browned (about another 2 minutes). Transfer the beef to a medium bowl, add another 1 Tbsp of olive oil to the pot and repeat the previous steps with the other half of meat.
Add the wine and deglaze the pan, scraping up all the browned bits from the bottom. Add all of the beef back to the pot and stir in the chicken stock, filling only until meat is just covered by liquid. Stir in flour, dissolving completely. Add onions, carrots, celery, garlic, bay leaves, salt and pepper. Pile on mushrooms, add herb sprigs, and return to a boil.
Cover and place in preheated oven and cook for 2 hours. Remove from oven and drain all contents, reserving the liquid. Return the liquid to the pot and boil on medium high heat until thickened, about 12 minutes.
Meanwhile, remove beef and mushrooms from drained contents and place on serving platter. Once mixture has thickened, spoon about 1/3 cup of sauce over meat and serve remaining in a gravy dish on the side.
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BRAISED BEEF WITH MUSHROOM AND CABERNET SAUCE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 lbs beef chuck roast, trimmed and cut into 2-inch cubes
2 large onions, peeled and quartered
3 large carrots, cut into chunks
2 stalks celery, trimmed and halved
6 garlic cloves
8 oz. white mushrooms, quartered
2 fresh rosemary sprigs
2 fresh thyme sprigs
3 fresh parsley sprigs
1/2 tsp kosher salt
1 tsp whole peppercorns
3 bay leaves
1 cup Cabernet savignon
2 cups chicken stock
2 tbsp flour
2 tbsp olive oil
Preheat oven to 275. Dry beef thoroughly and season generously with salt and pepper.
Heat 1 Tbsp of olive oil in a dutch oven over medium-high heat. Add half of the meat so that the pieces are not touching and cook without moving them until browned, about 2-3 minutes. Use tongs and rotate pieces until all sides are browned (about another 2 minutes). Transfer the beef to a medium bowl, add another 1 Tbsp of olive oil to the pot and repeat the previous steps with the other half of meat.
Add the wine and deglaze the pan, scraping up all the browned bits from the bottom. Add all of the beef back to the pot and stir in the chicken stock, filling only until meat is just covered by liquid. Stir in flour, dissolving completely. Add onions, carrots, celery, garlic, bay leaves, salt and pepper. Pile on mushrooms, add herb sprigs, and return to a boil.
Cover and place in preheated oven and cook for 2 hours. Remove from oven and drain all contents, reserving the liquid. Return the liquid to the pot and boil on medium high heat until thickened, about 12 minutes.
Meanwhile, remove beef and mushrooms from drained contents and place on serving platter. Once mixture has thickened, spoon about 1/3 cup of sauce over meat and serve remaining in a gravy dish on the side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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