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Braised Beef & Mushrooms

Servings: 6

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!