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Cheaper cuts of meat are fabulous when cooked properly – long and slow. This recipe is for a traditional favourite to be cooked in bulk. Serves 6
3 cupsbeef stock
1small carrot, chopped
500gfresh mushrooms, sliced
1 kgchuck roast, cut into cubes
to tasteSalt and pepper
1medium onion, chopped
3 clovesgarlic, minced
2 Tbspdry white wine
2 Tbspsour cream
1 TbspDijon mustard
2 Tbspchopped fresh parsley
In a medium saucepan, bring the stock, carrot and bay leaf to a boil. Remove from the heat and let stand until needed.
Meanwhile, melt the butter over medium heat in a large Dutch oven. This will be the same pot that you will cook the meat in later. Sauté the mushrooms until tender and somewhat browned; remove from the pot to a small bowl and refrigerate until needed.
Pat the meat cubes dry and season well with salt and pepper. Heat the oil in the Dutch oven over medium-high heat; brown the meat in two batches so that it is always in a single layer on the bottom of the pot.
Return all of the meat to the pot and add the onions and garlic. Cook until the onion is soft, about 10 minutes.
Add the wine and strain the beef stock into the pot; discarding the carrot and bayleaf. Simmer, partly covered, 1 ½ – 2 hours or until the meat is very tender.
When the meat is done, add the mushrooms, sour cream, mustard and parsley. Adjust the seasonings to taste and simmer very gently to reduce and thicken the sauce.
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