Wednesday, January 11, 2012
Beef with Mushroom Jus
This is revised from a recipe from Chef Curtis Stone.
A rich, savory wine sauce. Truly wonderful.
4 tablespoons olive oil
1 small beef chuck roast, cubed
1 onion, thinly sliced
1 bay leaves
1/2 teaspoon thyme
1 cup dry red wine- such as Merlot or Shiraz
1 large container rich beef stock
8 ounces white mushrooms, sliced
PREPARATION: note:deglaze means to add something acidic to a pan that you have been browning food, this will make the browned food stuck to the pan release and become part of the sauce, making it richer. usually wine,vinegar or citrus juices are used.
Heat 1tbl oil in a large heavy sauce pan over high heat. When the pan is hot, add the beef and cook until deep golden brown, about 6-8 minutes. Transfer the beef and any juices to a bowl.
Heat 1tbl. oil in the same pan. Add the onion and herbs and saute until the onions are golden brown, about 3 minutes. De-glaze the pan with the red wine and simmer until it reduces and is almost dry, about 8 minutes.
Add the beef stock, and the browned meat along with any accumulated meat juices. Return to a simmer over medium-low heat for 1-1/2 hours, or until it is reduced to 2 cups.
Heat the remaining 2 tablespoons of oil in a heavy large saute pan over high heat.
Add the mushrooms and saute for 5 minutes or until they are golden brown.
Add the broth/sauce from the beef, to the mushrooms and simmer for 5 minutes, or until reduced slightly.
Add the beef back to the sauce and heat through. Serve. It goes great with mashed potatoes or rice and green vegetables.