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Braised Beef & Mushrooms
The days and nights are getting cooler and I’m beginning to crave a bowl of something warm and soothing in the evenings. We actually lit up the fireplace during a rainstorm a few days ago (after an extremely hot summer), so colder months are making their way here and I’m OK with that.
I LOVE slow-cooked meals throughout the fall and winter. Warms up the kitchen and the entire house smells delicious.
While this method does require a bit of hands-on time to get it going, once you pop it in the oven you can relax or work on something else for a few hours because this dish cooks slowly and, it is very forgiving if you have people running late for supper like I often do! Pull it out of the oven and let it sit on the stovetop for stragglers who get home later. The Dutch oven will naturally retain heat for quite a while after its removed from the oven. I find this to be wonderful for serving dinner to kids getting home later after work or sports.
Leftovers stay good in the fridge for 4-5 days and this dish only gets better the next day! So be sure to heat up leftovers for lunch throughout the week.
🍷If you do not have wine on hand, you may substitute wine for chicken, beef, or vegetable broth.
The wine really adds rich flavor.
All of the alcohol will cook out of your final soup, so no worries there.
Do not use “cooking wine” as most of those have an astringent taste.
For best results, use a decent to nicer bottle of wine that one would actually drink because this will produce the very best flavor.
- 2 lbs chuck roast, cut into 2″ pieces
- sea salt and ground black pepper, to taste
- 2 tsps dried oregano
- 2 Tbsps avocado oil or olive oil, divided
- 1 large onion, diced
- 3 large carrots, peeled and chopped
- 4 fresh garlic cloves, smashed
- 3 Tbsps tomato paste
- 1 Tbsp GF flour or Arrowroot powder
- 1-1/2 cups beef bone broth
- 1/2 cup red wine, or additional beef bone broth
- 16 oz mushrooms of choice, chopped
- 2 bay leaves
- 3 sprigs of fresh thyme
Preheat your oven to 350 degrees f.
Rub the meat with sea salt, pepper, and oregano until its nicely coated.
Heat 1 tablespoon of oil in a large oven-safe dutch oven, over medium heat. Add the meat in 2 separate batches, and brown it on all sides. Set aside.
Add the remaining oil and sauté the onion and carrots for 3-4 minutes.
Stir in garlic and tomato paste, together with the flour.
Add in the red wine and deglaze the pan.
Pour in the bone broth and allow it to bubble and simmer; stir continuously to create the sauce.
Return the meat back to the pot, into the sauce, then add in the mushrooms.
Add in the bay leaves and thyme.
Cover the pot with a tight lid and cook in your preheated oven for 1 1/2 to 2 hours, stirring every 30 minutes, to avoid the sauce from burning onto the base of the pan.
Remove bay leaves and thyme before serving.
Ladle into bowls and enjoy while hot.