Ingredients:
1.2 kg beef chuck or stewing beef, cut into large chunks
250g button mushrooms, cleaned
3 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
3 tablespoons tomato paste
3 cups beef broth
1 cup red wine (optional)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and black pepper to taste
Fresh parsley for garnish
Directions:
Heat olive oil in a large heavy pot over medium-high heat. Season the beef generously with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook for 5-6 minutes until softened and fragrant.
Add garlic and tomato paste, stirring for 1 minute until the mixture becomes aromatic and slightly caramelized.
Sprinkle flour over the vegetables and stir well to coat. Slowly pour in beef broth and red wine while scraping the bottom of the pot to release the browned flavors.
Return the beef to the pot. Add Worcestershire sauce, thyme, rosemary, bay leaves, and season with additional salt and pepper.
Cover and simmer on low heat for 2-3 hours until the beef becomes fork-tender and the gravy turns rich and glossy.
Add button mushrooms during the final 30 minutes of cooking and allow them to absorb the savory sauce.
Remove bay leaves, garnish with fresh parsley, and serve warm with crusty bread, mashed potatoes, or rice.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 540 kcal | Servings: 6 servings