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Tender Braised Beef & Savory Mushroom Reduction
medium
Dinner
Modern European
Tender Braised Beef & Savory Mushroom Reduction
20m
Prep
140m
Cook
6
Servings
818
Views
1 photos • Tap to view
Elevate your weeknight dinner with a sophisticated, slow-cooked beef dish featuring a rich, velvety mushroom-infused gravy. This comfort classic pairs perfectly with wide ribbons of pasta for a deeply satisfying, restaurant-quality meal at home.
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Yumzy
Public Recipe
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6
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Ingredients
- ✓1.1 kg beef chuck roast, cut into 1-inch cubes
- ✓454 g cremini mushrooms, thinly sliced
- ✓2 whole shallots, minced
- ✓4 cloves garlic, smashed
- ✓180 ml dry sherry
- ✓480 ml low-sodium beef bone broth
- ✓3 pieces fresh thyme sprigs
- ✓120 ml heavy cream
- ✓340 g egg pappardelle
- ✓15 ml dijon mustard
- ✓30 ml unsalted butter
Instructions
1
Pat the beef cubes dry and season generously with salt and black pepper; brown the meat in a heavy-bottomed Dutch oven over high heat using a splash of oil.
💡
Tip:Avoid crowding the pan; work in three batches to ensure a deep, mahogany crust forms on every side of the meat.
2
Remove the beef and sauté the mushrooms in the same vessel until all moisture has evaporated and they turn golden brown.
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Tip:Adding a pinch of salt to the mushrooms early helps pull out their water content faster.
3
Deglaze the pot with sherry, scraping up the browned bits from the bottom, then return the beef to the pot.
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Tip:Use a wooden spoon to effectively release the fond, which serves as the primary base for your sauce's depth.
4
Pour in the beef bone broth, add thyme, and braise on low heat for 90 to 120 minutes until the meat is fork-tender.
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Tip:Low and slow is key here; the meat should be succulent, not shredded.
5
Stir in the heavy cream and Dijon mustard, then simmer for another 5-10 minutes to thicken the sauce.
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Tip:If you prefer a thicker sauce, whisk a teaspoon of cornstarch into a tablespoon of cold water and add it to the simmering liquid.
6
Serve over al dente pappardelle and garnish with freshly chopped parsley.
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Tip:Toss the cooked pasta directly into the sauce for 30 seconds before serving to ensure the ribbons are perfectly coated.
beef
comfort food
braised
mushrooms
pasta
dinner party
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