Time and Servings:
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Servings: 4 servings
Nutrition (per serving):
Calories: 380 kcal
Protein: 28g
Fat: 22g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 320mg
Ingredients:
- 1 lb beef chuck, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 cup beef stock
- 1/2 cup red wine
- 2 tbsp olive oil
- 1 tbsp fresh thyme, chopped
- Salt and pepper, to taste
Instructions:
- Brown Beef:
- Heat olive oil in a large casserole dish over medium heat.
- Season beef cubes with salt and pepper. Sear them in the hot oil until browned on all sides. Remove and set aside.
- Sauté Vegetables:
- In the same casserole dish, sauté the onions and garlic until translucent.
- Add mushrooms and cook for 5-7 minutes until softened and slightly golden.
- Simmer:
- Return the beef to the dish. Pour in red wine and let it simmer for 2-3 minutes to reduce slightly.
- Add beef stock and thyme, stirring to combine.
- Cover the dish and reduce the heat to low. Simmer for 2 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
- Serve:
- Serve the casserole hot, accompanied by crusty bread, mashed potatoes, or buttered noodles.
Tips for Success:
- Choose the Right Beef: Use a well-marbled cut like chuck for the best tenderness after slow cooking.
- Layer Flavors: Deglaze the pan with red wine after browning the beef to incorporate the flavorful bits stuck to the bottom.
- Consistency Control: For a thicker sauce, mix 1 tbsp of cornstarch with cold water and stir into the casserole 10 minutes before it’s done.
Wine, Cocktail, Drink Pairing:
- Pair this dish with a bold Cabernet Sauvignon or Malbec, which complements the richness of the beef and the earthy flavors of the mushrooms. For a non-alcoholic option, a robust black tea works beautifully.
