Braised Beef & Mushrooms Recipe

Prepare the Ingredients

Begin by cutting the beef chuck roast into large chunks (about 2 inches). Slice the mushrooms, chop the onion, mince the garlic, and slice the carrots into rounds.

Season the Beef

In a large bowl, season the beef chunks with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.

Sear the Beef

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef chunks in batches, searing them on all sides until browned (about 3-4 minutes per side). Remove the beef from the pot and set aside.

Sauté the Vegetables

In the same pot, add the onions and garlic, sautéing until the onions are translucent (about 3-4 minutes). Add the mushrooms and carrots, cooking for another 5 minutes.

Deglaze the Pot

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

Add Broth and Herbs

Return the browned beef to the pot. Add the beef broth, thyme, and bay leaves. Bring the mixture to a boil.

Braise the Beef

Reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, or until the beef is tender and easily pulls apart with a fork.

Finish and Serve

Once the beef is tender, remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.