Slow Braised Beef with Mushrooms and Onions

The weather is getting colder and I have been craving soups, stews and pasta dishes. This evening I decided to make a slow braised beef stew that loaded with mushrooms and onions.  This braised beef is a great make ahead meal that can be prepared on the weekend and enjoyed throughout a busy work week.  This meal is definitely one of my toddlers top 5 dinner meals. I could not even take a picture of this dish without him sticking his adorable fingers in the plate. I hope that you enjoy this meal as much as we do!


Ingredients

2 lbs  beef stewing meat cubes
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp dried  ground rosemary
1 tsp dried ground thyme
salt and pepper as desired
1/4 cup olive oil
1 large yellow onion - half moon sliced
4 medium portobello mushrooms- sliced
3 cloves garlic- finely grated
1 heaping tbsp Dijon mustard
2 tbsp Worcestershire sauce
900ml no salt added beef stock
2 cups of good quality full body red wine
1/2 cup fresh parsley chopped

Directions

1. Place beef cubes onto a sheet pan and toss them in garlic powder, onion powder, paprika, rosemary, thyme, and s&p.
2. Heat a large heavy bottom pot and add half the olive oil. Sear the beef cubes on all sides until they have a nice deep color. Do not crowd the pot or the beef will not sear. The beef may have to be seared in a couple of batches. Set seared meat aside.
3. Once all meat is seared, add the remainder of the olive oil and saute the onions and mushrooms on medium high heat for 5-6 minutes stirring often to avoid them burning.
4. Add the garlic and stir into the onions and mushrooms. Let cook for 1 minute and add the beef back into the pot.
5. Deglaze the pot with the red wine making sure to scrape all the flavor bits from the bottom of the pot. Let the alcohol evaporate for about a minute.
6. Add Worcestershire, mustard, beef stock and stir until all are well incorporated.
7. Turn heat to low and cover. Let cook on low for 2 hours or until the beef falls apart.
8. Garnish with freshly chopped parsley and served with oven roasted veg, peas and garlic bread.


AA