Braised Beef with Shallots and Mushrooms

The saying “you can’t please everyone” applies to this recipe.  With that warning being issued, you may decide to stop reading this right now. 

Ingredients:

• 1 –1/2 lb Beef Chuck Roast, cut into serving sized pieces
• ¼ Cup Flour
• 3 Tablespoons Butter
• ½ lb small Shallots
• 1 Cup Beef Stock
• 2 medium Tomatoes, chopped
• 3 Tablespoons Balsamic Vinegar
• 1 Tablespoon packed Brown Sugar
• 2 large Carrots, cut into 2 inch pieces
• 2 Cups Mushrooms, cut into quarters
• ¼ Cup chopped Parsley
• 2 Tablespoons grated Lemon Zest

Recipe From: Campbell’s Kitchen

Preparation:

Coat the Beef with Flour.  Heat the Butter in a large skillet over medium-high heat.  Add the Beef and cook until it is well browned on all sides.  Remove the Beef from the skillet and pour off any fat.

Add the Shallots to the same skillet.  Cook them for 10 minutes until tender.  Stir in the Stock, Tomatoes, Vinegar and Brown Sugar and bring to a boil.  Return the Beef to the skillet and reduce the heat to low.  Cover the skillet and cook for an hour and a half.

Add the Carrots and Mushrooms to the skillet and cook for another 30 minutes.  Remove the Beef and vegetables from the skillet with a slotted spoon and keep warm.

Increase the heat to high and cook the Stock until it has thickened, about 10 minutes.  Return the Beef the Beef and veggies to the skillet and heat through.  Season as desired and sprinkle with the Parsley and Lemon Zest.

 In all honesty two bites were all of this dish I could stand.  Aquaman dutifully ate his, but agreed that this was a recipe we need never revisit.  What a shame!  Plus the chopping took forever.  So sad.

Beef and Mushroom Stew

Have I told you how much I love beef?  Yes?  Well I’m gonna do it again, just in case you’ve forgotten.  I LOVE beef.  This is a gorgeous recipe and it tastes heavenly too!  I am continuing down my path to finding a new love for mushrooms and in this dish I believe I’ve found my nirvana.

Ingredients:

• 2 Pounds Sirloin, cut into cubes
• 4 Tablespoons Flour
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 3 Large Shallots, minced (the original recipe called for only 2)
• 4-5 Cloves of Garlic (the original recipe called for 3, but I bumped that # up)
• 8 Ounces Cremini or White Button Mushrooms, I recommend at least halving them
• ½ Cup Red Wine
• ½ Can Beef Consomme
• 2 Sprigs fresh Thyme
• Salt and Pepper to taste
• Pasta, cooked and drained

Source: www.thepioneerwoman.com

Preparation:

            First add 2 Tablespoons of Flour to the Sirloin cubes and toss to coat.  Next melt the Butter and Olive Oil in a large pot or skillet.  Add the meat in batches and sear, removing them to a plate when browned.  Now add the Shallots and Garlic to the skillet and sauté for 2 minutes over medium-low heat.  Add the mushrooms and cook for a further 2 minutes. 

            Add the Consomme and Wine and ½ can of Water using the Consomme can.  Add Salt and Pepper and taste, adding more if necessary.  Bring the mixture to a boil and add back the Sirloin cubes.  Reduce the skillet heat to low and add the Thyme sprigs.

Cover the skillet and simmer for 30-45 minutes.  After cooking that amount of time, mix the remaining 2 Tablespoons of Flour with a little water and add it to the stew.  Stir and allow the stew to cook and thicken for another 10 minutes.  Remove the skillet from the heat and let the stew rest for 15-20 minutes before serving to allow the flavors to deepen.

OMG, I love this stew.  I can’t say one bad thing about it.  It is absolutely glorious.  I chose to serve mine with wide egg noodles and it was totally worth it.  Plus, this freezes and reheats quite well.  Do not miss out on this oh-so-yummy meal!