Braised Beef Stew with Mixed Mushrooms

 

2 pounds beef chuck roast

Salt and pepper to taste

Flour

3 T. vegetable oil

1 yellow onion, chopped (or use 1 C. small pearl onions, peeled)

3 to 4 garlic cloves, chopped

2 C. mushrooms, left whole or cut into large chunks (I like a mixture of crimini, button, portobello and shiitake)

2 bay leaves

1 C. dry red wine

2 C. beef broth

 

Trim the chuck of any excess fat, keeping in mind there will be lovely fat marbling throughout (that’s just part of the juicy flavor), and cut into 1-inch cubes. Sprinkle the meat with salt and pepper and dredge in the flour, shaking off any excess. Preheat oven to 325° F.In a large ovenproof pan, heat the oil over medium-high heat. Add the beef cubes and brown well on all sides. Remove from the pan. Stir in the onions, garlic and mushrooms. Sauté for 2 to 3 minutes. Add the bay leaves, wine and beef broth. Bring back to a simmer, stir in the beef, and cover. Place in the oven for 1 1/2 hours or until the meat is fork tender. The flour that you used to coat the meat should give the sauce a nice consistency.

 

Notes: This is a basic structure upon which you may build. Try adding root veggies such as carrots, potatoes, parsnips, etc., and adjust the flavors with hearty herbs such as rosemary or oregano. Add spices like cumin or clove and play around with fruit-based flavors such as orange zest or pomegranate juice.