Wine Braised Beef with Mushrooms
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Wine Braised Beef with Mushrooms
Category
Meat and Poultry
Ingredients
- 5 lbs chuck roast, cut into 3" pieces, trimmed of fat
- 2 tablespoons Fustini's Medium SELECT olive oil
- 1 tablespoon Kosher Salt
- 1 medium onion, finely diced
- 2 large carrots, peeled, finely diced
- 2 bay leaves
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 3 tablespoons ap flour
- 3 cups red wine (like Pinot Noir)
- 1/2 cup Fustini's Vinoso wine vinegar
- 1 lb crimini mushrooms, quartered
- 3 sprigs of fresh thyme
- pepper
- 1 cup beef broth (optional, if more liquid is needed)
Ingredients
Directions
- Preheat the oven to 350 degrees F. Pat dry meat and generously salt and pepper on all sides. In a large Dutch oven (or braiser), heat olive oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
- Reduce heat to medium-low, add onions, carrots and bay leaves. Sauté, until carrots and onions are just tender, 5 minutes. Add garlic and cook for 1 more minute. Stir in tomato paste. Sprinkle mixture with flour until absorbed. Slowly add wine, balsamic and mushrooms.
- Place meat back into the pan in a single layer. Tuck the thyme between the pieces of meat and bring the dish to a boil. Cover and place in preheated oven. Cook for 2 1/2 - 3 hours. Meat should gently fall apart with a fork when done.
Recipe Note
For a good braise, do not want the meat fully immersed into the liquid. Delicious served with mashed potatoes, pasta or some hearty vegetables. Adapted from themodernproper.com