Ingredients for a successful stewed beef with potatoes and mushrooms (serves 4 to 6)
800g braising beef (chuck, rump, rump, etc.)
600g potatoes (firm flesh)
300g button mushrooms (or brown mushrooms)
2 yellow onions
3 cloves garlic
2 carrots (optional, for more flavor and color)
2 tablespoons tomato paste
1 tablespoon flour
60cl beef broth
15cl red wine (optional)
2 bay leaves
1 sprig of thyme
2 tablespoons olive oil
Salt and freshly ground black pepper
Utensils Needed
A cast iron casserole dish or large Dutch oven
A sharp knife
A cutting board
A wooden spoon
A ladle
Step-by-step preparation instructions
1. Prepare the ingredients
Cut the meat into approximately 4 cm cubes.
Peel the potatoes and cut them into chunks.
Clean the mushrooms and cut them in half or quarters, depending on their size.
Slice the onions, mince the garlic, and slice the carrots into rounds.
2. Sear the meat
In a casserole dish, heat the olive oil.
Brown the beef on all sides until golden brown.
Remove the meat and set aside.
3. Sauté the vegetables
In the same casserole dish, add the onions, garlic, and carrots.
Sweat for 5 minutes.
Add the flour and mix well: this will help thicken the sauce.
4. Deglaze and simmer
Return the meat to the pot.
Add the tomato paste and stir.
Pour in the red wine (if using) and let the alcohol evaporate for 3 to 4 minutes.
Add the beef broth, bay leaf, thyme, salt, and pepper.
Cover and simmer over low heat for 1.5 hours.
5. Add the potatoes and mushrooms
Stir in the potatoes and mushrooms.
Continue cooking over low heat for 45 minutes to 1 hour, until the meat is tender and the vegetables are tender.