Braised Beef with Mushrooms
Braised Beef with Mushrooms is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
280 minutes
Servings:
6
This rich, dark and flavorful beef stew, known as fricandó in Spain, traditionally includes a type of mushroom called mousseron, or moixernon. They are small and unassuming to look at but give off a heavenly aroma. Left to soak overnight, they will perfume your kitchen with a fragrance of autumn woods and damp earth. You can substitute any flavorful wild mushrooms.
Ingredients:
- 3 cups beef stock
- 1 oz. dried moixernon or mousseron or chanterelle
mushrooms - 4 lb. beef chuck roast, sliced 2 inches thick
- Salt and freshly ground pepper, to taste
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup olive oil
- 2 yellow onions, sliced 1⁄4 inch thick
- 3 garlic cloves, crushed
- 1 cup dry white wine
- 1⁄2 cup drained diced canned tomatoes
- 1 oz. bittersweet chocolate, chopped
- 2 sprigs each fresh thyme, rosemary and
oregano, tied with string
Directions:
In a saucepan over high heat, bring the stock to a boil and add the mushrooms. Remove from the heat, cover and let stand for 1 hour.
Season the beef with salt and pepper. Dredge the beef in 1 cup of the flour and shake off the excess.
In a large sauté pan over medium-high heat, warm the olive oil. Brown the beef, 3 to 5 minutes per side. Transfer to a slow cooker.
Reduce the heat to medium, add the onions and the remaining 1⁄4 cup flour to the pan and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute. Add the wine, tomatoes, chocolate and herbs and bring to a simmer. Slowly pour in the stock and mushrooms, leaving the grit behind. Simmer until thickened, 3 to 5 minutes, then add to the slow cooker. Cover and cook on high for 4 1⁄2 hours.
Remove the herb bundle and discard. Cut the beef into chunks and serve with the sauce. Serves 6.
Season the beef with salt and pepper. Dredge the beef in 1 cup of the flour and shake off the excess.
In a large sauté pan over medium-high heat, warm the olive oil. Brown the beef, 3 to 5 minutes per side. Transfer to a slow cooker.
Reduce the heat to medium, add the onions and the remaining 1⁄4 cup flour to the pan and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute. Add the wine, tomatoes, chocolate and herbs and bring to a simmer. Slowly pour in the stock and mushrooms, leaving the grit behind. Simmer until thickened, 3 to 5 minutes, then add to the slow cooker. Cover and cook on high for 4 1⁄2 hours.
Remove the herb bundle and discard. Cut the beef into chunks and serve with the sauce. Serves 6.
Adapted from
Williams-Sonoma Foods of the World Series,
Barcelona,
by Paul Richardson
(Oxmoor House, 2004).
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Rated 5 out of
5
by
SoCalMama from
So Delicious!
Very easy to put together and so delicious! I made the recipe with beef chunks and big onions (next time I will only use one instead of two) but the house smelt great and the dish is flavorful! We are just finishing and are dipping bread in the juice so that we don't miss a drop! Next time I will also add some carrots or celery.
Date published: 2014-02-19