Braised Beef with Mushrooms
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).