Tender Braised Beef & Savory Mushroom Reduction

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.

Remove the beef and sauté the mushrooms in the same vessel until all moisture has evaporated and they turn golden brown.

💡 Tip: Adding a pinch of salt to the mushrooms early helps pull out their water content faster.

Deglaze the pot with sherry, scraping up the browned bits from the bottom, then return the beef to the pot.

💡 Tip: Use a wooden spoon to effectively release the fond, which serves as the primary base for your sauce's depth.

Pour in the beef bone broth, add thyme, and braise on low heat for 90 to 120 minutes until the meat is fork-tender.

💡 Tip: Low and slow is key here; the meat should be succulent, not shredded.

Stir in the heavy cream and Dijon mustard, then simmer for another 5-10 minutes to thicken the sauce.

💡 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.

Serve over al dente pappardelle and garnish with freshly chopped parsley.

💡 Tip: Toss the cooked pasta directly into the sauce for 30 seconds before serving to ensure the ribbons are perfectly coated.