Sunday night braised beef

Chanterelle mushrooms are on sale this week at our local Metropolitan Market. $8.99/lb doesn't sound like much of a sale, but when the regular price is $20/lb, 9 bucks a pound is a screaming deal! We saw them and new we needed to make a Sunday dinner with them.

Since our son was born, we haven't been keeping up with our Sunday dinner tradition, but now that he is sleeping through the night (I hope I didn't just jinx it), we have a little more energy to make big meals on the weekend. This is usually when my husband cooks because he likes to make these long slow-cooked meals that we have time for on Sunday. I don't usually have the patience for it, but I love the outcome.

Chuck roast was also on sale this week, so we thought it would be perfect with the mushrooms in some sort of Dutch oven, cooks all day, braised beef dish. My husband should really get the credit for this one because he always has these ideas. So if you try it and don't like it, you can't blame it on me. But really, what's not to like about beef that's falling apart cooked in a rich stock with yummy wine-and-stock-soaked vegetables. Yum, I'm getting hungry again just thinking about it!

The pinkish, tan colored things are potatoes that have soaked up all of the yummy sauce!

Braised Beef with Vegetables

(Serves 4-6)

If you can't get (or can't afford) chanterelle mushrooms, use creminis.

This is delicious with a bright green vegetable on the side, such as a fresh green salad or steamed green beans.

For the stew:

1 Tbl vegetable oil

2 lb beef chuck roast

3 russet potatoes, peeled and cut into 3/4-in pieces

5 medium carrots, cut into 1/2-in pieces

2 stalks celery, cut into 1/2-in pieces
1 onion, sliced into 1/4-in slices
4 oz chanterelle mushrooms
1/2 head cabbage, sliced into 1/4-in slices

3 medium cloves garlic, thinly sliced

1/3 bottle red wine (we used 2 buck chuck from TJs!)

1 cup beef or chicken stock

2 small sprigs rosemary

1 tsp died thyme

Salt and pepper

For the sauce:

2 Tbl butter

1 Tbl cup flour

3/4 cup chicken or beef stock
Splash of red wine
2 oz chanterelle mushrooms

Salt and pepper

Preheat oven to 325. In a large Dutch oven, heat the oil over medium-high heat until shimmering. Generously salt and pepper the beef. Brown the beef on all sides. Remove from the pan. Add vegetables and garlic to the pan, seasoning generously with salt and pepper. Cook for about a minute to get some color on them.

Add wine, chicken stock, and herbs. Place the beef back into the pot, submerging it into the liquid as much as possible. The liquid should be 1-1.5 inches up from the bottom of the pan. Place the lid on and put in the oven for about 4 hours until the beef easily comes apart with a fork.

Remove beef and vegetables to a platter. Put the Dutch oven back on the stove over medium heat. Pour in the stock and wine and scrape up any bits on the bottom of the pan. Remove to a bowl. Add mushrooms to the pot and cook for about 5 minutes. Meanwhile, on a plate, mash the butter and flour together to form a paste. This will thicken your sauce. Add liquid and flour/butter mixture to pot and cook, stirring, until sauce is thickened. Check for seasonings and add salt and pepper if necessary.

Pour sauce over beef and serve.