BRAISED BEEF WITH MUSHROOMS & MUSTARD
You decided I should publish this recipe today after my Facebook survey. I think you made the right choice. It’s the kind of recipe you make on your day off, and I strongly recommend you double it so you can freeze some for the upcoming winter. It’s always nice to have premade homemade meals waiting in the freezer.
Particularities
- ServesServes 6
- Prep time8 min
- Cook time3 hours 10 min
- Timeout-
- FreezingFreezes well
Ingredients
- 2 lb beef chuck roast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 teaspoon mild paprika
- 1 container (1/2 oz) dried wild mushrooms, of your choosing
- 1 carton (8 oz) with mushrooms, cut into quarters
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 cup Dijon mustard
- 3 cups beef broth
- 1/2 cup 35% cream
Steps
- Preheat the oven to 300˚F.
- Heat the oil in a casserole dish and sear the beef cubes over high heat until nicely browned. Season generously.
- Add the onion, garlic, thyme, paprika, and mushrooms, and cook for 5 more minutes.
- Mix in the flour and brown sugar. Mix well and cook for 1 more minute.
- Pour in the mustard, beef broth, and cream. Cover and bake for 3 hours. Adjust the seasoning if needed and serve.
Recipe published on August 19, 2018
