Slow-Cooked Beef with Mushroom

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AuthorTimothy
RatingDifficultyIntermediate

Delicious & hearty slow cooking with beef and mushrooms. This wholesome dinner will fill that hunger and tastes great with mashed potato, steamed broccoli or a healthy salad.

Prep Time15 minsCook Time2 hrs 10 minsTotal Time2 hrs 25 mins

 600 g Beef, cut into strips
 2 tbsp plain flour
 2 tbsp olive oil
 1 brown onion, cut into wedges
 200 g large brown flat mushrooms, thickly sliced
 200 g button mushrooms, halved
 2 garlic cloves, crushed
 1 cup (250ml) marsala wine or apple juice
 2 cups (500ml) beef stock
 4 thyme sprigs
 2 dried bay leaves
Polenta
 3 cups (750ml) chicken stock
 1 cup (250ml) milk
 1 cup (170g) polenta (cornmeal)
 ½ cup (40g) finely grated parmesan
 ½ cup (125g) mascarpone

1

Preheat oven to 140°C. Place the beef and flour in a large bowl. Season. Toss the beef to coat.

2

Heat the oil in a large flameproof roasting pan over high heat. Add the beef and cook for 2 mins each side or until the beef is golden brown. Transfer the beef to a plate.

3

Add the onion, combined mushroom and garlic to the pan and cook, stirring, for 5 mins or until the onion softens. Return the beef to the pan with the wine or apple juice, stock, thyme and bay leaves. Bring to a simmer. Remove from heat.

4

Cover the pan loosely with foil. Roast, turning the beef occasionally, for 2 hours or until the beef is falling off the bone and the sauce thickens slightly. Set aside, covered, for 5 mins to rest.

5

Meanwhile, to make the polenta, combine the stock and milk in a large saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Gradually add the polenta in a thin, steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 10 mins or until the polenta thickens. Remove from heat. Add parmesan and mascarpone and stir to combine. Season.

6

Divide the polenta among serving bowls. Top with beef and spoon over the sauce. Serve with baby broccoli.

CategoryCuisineCooking Method

Ingredients

 600 g Beef, cut into strips
 2 tbsp plain flour
 2 tbsp olive oil
 1 brown onion, cut into wedges
 200 g large brown flat mushrooms, thickly sliced
 200 g button mushrooms, halved
 2 garlic cloves, crushed
 1 cup (250ml) marsala wine or apple juice
 2 cups (500ml) beef stock
 4 thyme sprigs
 2 dried bay leaves
Polenta
 3 cups (750ml) chicken stock
 1 cup (250ml) milk
 1 cup (170g) polenta (cornmeal)
 ½ cup (40g) finely grated parmesan
 ½ cup (125g) mascarpone

Directions

1

Preheat oven to 140°C. Place the beef and flour in a large bowl. Season. Toss the beef to coat.

2

Heat the oil in a large flameproof roasting pan over high heat. Add the beef and cook for 2 mins each side or until the beef is golden brown. Transfer the beef to a plate.

3

Add the onion, combined mushroom and garlic to the pan and cook, stirring, for 5 mins or until the onion softens. Return the beef to the pan with the wine or apple juice, stock, thyme and bay leaves. Bring to a simmer. Remove from heat.

4

Cover the pan loosely with foil. Roast, turning the beef occasionally, for 2 hours or until the beef is falling off the bone and the sauce thickens slightly. Set aside, covered, for 5 mins to rest.

5

Meanwhile, to make the polenta, combine the stock and milk in a large saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Gradually add the polenta in a thin, steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 10 mins or until the polenta thickens. Remove from heat. Add parmesan and mascarpone and stir to combine. Season.

6

Divide the polenta among serving bowls. Top with beef and spoon over the sauce. Serve with baby broccoli.

Slow-Cooked Beef with Mushroom

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