Beef and Mushrooms
This simple but elegant entree is one that I always come back to because it is so tasty, easy to prepare and hearty - but not heavy. I've scaled this dish back to family size.
2#Beef, Chuck - diced
1# Mushrooms, any kind, sliced
1 cup red wine
1/2 cup water
Fresh Rosemary
Garlic – two to four cloves
Salt and Pepper
Vegetable oil
Roux
Like a grilled cheese sandwich, this dish is more about technique and less about exact measurements. Browning, deglazing and slow cooking techniques make this a good exercise in proper braising.
In a large, oven safe pan, add three tablespoons of vegetable oil. Over medium high heat caramelize onions. Add a pinch of salt to the onions to aid in caramelization by assisting in removing water from the onion. Add the diced beef and continue to brown for several more minutes. Once beef and onions are sufficiently browned, and sliced mushrooms and garlic and continue to brown on medium high heat. When the bottom of the pan is covered with the rich brownness of the ingredients, deglaze with the water and wine while scraping the bottom of the pan to dissolve and incorporate those flavors. Add fresh rosemary and reduce to a simmer.
Cover the pan and reduce to a low simmer or place in a 350 degree oven. Continue to cook for approximately 45 minutes or until beef is tender.
Concentrate the pan juices by reduction by simmering uncovered until reduced by about half. Thicken slightly by whisking in a roux a big pinch at a time until desired consistency is achieved. Season with Salt and Pepper.
For the roux - or more precisely beurre manie in this instance - combine together equal parts soft butter and all-purpose flour.
Questions and comments are welcome!
~ Chef Todd Singleton
