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Name: Beef with Wild Mushrooms (Bon Appetit)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 tablespoon Olive oil; 2 pound boneless beef chuck roast; Kosher Salt; 4 medium onions chopped coursely; 2 cloves Garlic smashed; 1 sprig Thyme; 1 Bay leaf; 1 cup Dry red wine; 8 cups low sodium beef broth; 8 ounce mixed mushrooms torn in large pieces; flaky sea salt

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INGREDIENTS

3 tablespoon Olive oil
2 pound boneless beef chuck roast
Kosher Salt
4 medium onions ; chopped coursely
2 cloves Garlic ; smashed
1 sprig Thyme
1 Bay leaf
1 cup Dry red wine
8 cups low sodium beef broth
8 ounce mixed mushrooms ; torn in large pieces
flaky sea salt

INSTRUCTIONS

Heat 1 1/2 T oil in large heavy pot over med-hi heat. Season beef with kosher salt, cook, turning, until brown on all sides until browned. Transfer to a plate.

Add remaining 1 1/2 T oil to pot. Add onions, garlic, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft. Remove pot from heat and add wine. Return pot to heat and bring to a boil. Simmer until wine has reduced by half (3 minutes).

Return beef to pot, add broth. Bring to boil, reduce heat, cover nd simmer until beef is for tender. (5-6 hours)

Let beef cool in cooking liquid, then transfer to shallow baking dish. Strain braising liquid thru fine mesh sieve over beef. Cover and chill overnight.

Cut beef into 4 pieces; set aside. Trasfer chilled braising liquid to a large skillet and bring to a boil. Cook until thickened and reduced to 1 1/2 cups. (25-30 minutes) Taste and season with salt if needed.

Add beef to skillet with sauce, cover and cook over medium heat. Top w/ mush and sauce and serve.

NOTES

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Beef with Wild Mushrooms (Bon Appetit)

3 tablespoon Olive oil
2 pound boneless beef chuck roast
 Kosher Salt
4 medium onions chopped coursely
2 cloves Garlic smashed
1 sprig Thyme
1 Bay leaf
1 cup Dry red wine
8 cups low sodium beef broth
8 ounce mixed mushrooms torn in large pieces
 flaky sea salt

Heat 1 1/2 T oil in large heavy pot over med-hi heat.  Season beef with kosher salt, cook, turning, until brown on all sides until browned. Transfer to a plate.

Add remaining 1 1/2 T oil to pot.  Add onions, garlic, thyme sprig, and bay leaf.    Cook, stirring often, until onions are golden brown and soft.  Remove pot from heat and add wine.  Return pot to heat and bring to a boil.  Simmer until wine has reduced by half (3 minutes).

Return beef to pot, add broth.  Bring to boil, reduce heat, cover nd simmer until beef is for tender.  (5-6 hours)

Let beef cool in cooking liquid, then transfer to shallow baking dish.  Strain braising liquid thru fine mesh sieve over beef.  Cover and chill overnight.

Cut beef into 4 pieces; set aside.  Trasfer chilled braising liquid to a large skillet and bring to a boil.  Cook until thickened and reduced to 1 1/2 cups. (25-30 minutes)  Taste and season with salt if needed.

Add beef to skillet with sauce, cover and cook over medium heat. Top w/ mush and sauce and serve.

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Nutrition

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Serving Size: 1 Serving (938g)
Recipe Makes: 4 Servings

Calories: 731
Calories from Fat: 432 (59%)

Amt Per Serving		% DV

	Total Fat 48g	64 %
	Saturated Fat 18.7g	94 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 2g
Cholesterol 161mg		50 %
Sodium 1767.1mg		61 %
Potassium 1303.9mg		34 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 12.5g
Protein 47.6g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 731

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