Recipe

Braised beef with red wine and mushroom sauce

Jan 31, 2010 1:00pm
  • 6 hrs cooking
  • Serves 6
    • Print
    Print

Ingredients

Braised beef with red wine and mushroom sauce
  • 2 tablespoon vegetable oil
  • 1.3 kilogram piece beef blade
  • 6 shallots (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 medium carrot (120g), chopped finely
  • 2 clove garlic, crushed
  • 2 sprigs fresh thyme
  • 1 1/2 cup dry red wine
  • 1 cup beef stock
  • 2 tablespoon plain flour
  • 2 tablespoon water
  • 400 gram button mushrooms, halved
  • 1/3 cup pouring cream
  • 2 teaspoon wholegrain mustard

Method

Braised beef with red wine and mushroom sauce
  • 1
    Heat half the oil in large frying pan; cook beef until browned all over. Transfer to a 4.5-litre (18-cup) slow cooker.
  • 2
    Heat remaining oil in same pan. Cook shallot, celery and carrot, stirring until softened. Add garlic and thyme; cook, stirring, until fragrant. Add wine; bring to the boil. Boil uncovered until liquid is reduced by half. Transfer to cooker with stock; mix well.
  • 3
    Cook, covered, on low for 5 hours. Remove beef from cooker; cover with foil. Stand 15 minutes before slicing.
  • 4
    Meanwhile, strain liquid into large jug; discard solids. Blend flour with the water in small bowl until smooth. Return cooking liquid to cooker with flour mixture and mushrooms. Cook, uncovered, on high, about 30 minutes or until sauce thickens. Stir in cream and mustard; season to taste.
  • 5
    Serve sliced beef with sauce.

Notes

The piece of blade steak is also known as a "bolar of blade", or just "bolar blade"; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze.

The Latest from Food To Love