Cheaper cuts of meat are fabulous when cooked properly – long and slow. This recipe is for a traditional favourite to be cooked in bulk.
- 3 cups beef stock
- 1 small carrot, chopped
- 1 bay leaf
- 3 Tbsp butter
- 500g fresh mushrooms, sliced
- 1 kg chuck roast, cut into cubes
- to taste Salt and pepper
- 3 Tbsp oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp dry white wine
- 2 Tbsp sour cream
- 1 Tbsp Dijon mustard
- 2 Tbsp chopped 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.