Beef Chuck in Sauce with Mushrooms
Meat slow-cooked until melting in an onion, wine and mushroom sauce you'll want to mop up with bread. Ideal with fries or white rice.
- Total
- 110 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- chuck roast1.75 lb
- mushroom14 oz
- onion2
- carrot1
- garlic clove3
- white wine0.75 cup
- beef broth1.75 cup
- flour2 tbsp
- bay leaf2
- olive oil4 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Cut the beef chuck into medium chunks, season and dredge lightly in flour.
- 2
Heat the olive oil in a casserole and brown the meat in batches over high heat. Remove and set aside.
- 3
In the same oil, sauté the chopped onion, sliced carrot and sliced garlic over medium heat for about 10 minutes.
- 4
Return the meat, add the white wine and let the alcohol cook off for a couple of minutes.
- 5
Cover with the beef stock, add the bay leaf, cover and cook gently for about 70 minutes, until the beef is tender.
- 6
Meanwhile, clean and slice the mushrooms and sauté them in a skillet with a little olive oil and salt until browned.
- 7
Add the mushrooms to the casserole and cook 10 more minutes uncovered to thicken the sauce. Adjust the salt and serve.
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