Braised Beef with Mushrooms

Name: Braised Beef with Mushrooms
Prep time: 10 min
Cuisine: www.williams-sonoma.com
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

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

Instructions

Step 1

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.

Step 2

Season the beef with salt and pepper. Dredge the beef in 1 cup of the flour and shake off the excess.

Step 3

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.

Step 4

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.

Step 5

Remove the herb bundle and discard. Cut the beef into chunks and serve with the sauce. Serves 6.