Slow-Cooked Beef with Mushroom
- Replies 0
Time to make your taste buds dance! Forget getting takeaway, this Slow-Cooked Beef with Mushrooms recipe is a fantastic dinner idea. It’s the kind of comfort food that can put a smile on your face and feed your soul.
It’s the perfect dish for a Monday night dinner as you’ll only need a few ingredients and some simple preparation. You can pop the beef, mushrooms, and spices in a slow cooker and let it do its magic all afternoon, so you can save some time for the other things you love doing. If that sounds like a win, then let’s get cooking.
Here are the ingredients you need:
1. Four Beef Osso Bucco pieces
2. Two tablespoons of flour
3. Two tablespoons of olive oil
4. One brown onion, cut into wedges
5. 200g of large brown flat mushrooms, thickly sliced
6. 200g of button mushrooms, halved
7. Two garlic cloves, crushed
8. A cup of marsala wine or apple juice
9. Two cups of beef stock
10. Four thyme sprigs
11. Two dried bay leaves
12. Steamed baby broccoli, to serve
Ingredients for Polenta:
1. Three cups of chicken stock
2. A cup of milk
3. A cup of polenta (cornmeal)
4. Half a cup of finely grated parmesan
5. Half a cup of mascarpone
To start, preheat your oven to 140 degrees Celsius. Then, place the beef and flour in a large bowl and season them. Toss the pieces of beef to coat them in the mixture.
After that, heat some oil in a large, flameproof roasting pan over high heat. Add the beef cuts and cook for about two minutes on each side or until they turn golden brown. Transfer them to a plate.
Add the onion, combined mushroom and garlic to the pan and sauté them for 5 mins or until the onion softens. Return the cooked beef cuts to the pan before pouring in the wine or apple juice and stock. Sprinkle some thyme and bay leaves as well. Bring all of the ingredients to a simmer and after a few minutes, remove the pan from the heat.
Cover the pan loosely with foil before roasting. Make sure to turn the beef occasionally, for 2 hours or until the beef is falling off the bone and the sauce slightly thickens. Set the pan aside and let it rest for 5 mins.
Meanwhile, make the polenta by combining the chicken stock and milk in a large saucepan. Bring to a boil over medium-high heat. Gradually add the polenta in a thin, steady stream, whisking constantly. Stir for 10 mins or until the polenta thickens. Remove the saucepan from heat and top it off with some parmesan and mascarpone. Don’t forget to add a bit of salt and pepper! Divide the polenta among serving bowls. Top each with some of the beef and spoon over the sauce. Serve with baby broccoli.
Now that’s one hearty meal. Healthy, flavourful, and super easy – what’s not to love?
It’s the perfect dish for a Monday night dinner as you’ll only need a few ingredients and some simple preparation. You can pop the beef, mushrooms, and spices in a slow cooker and let it do its magic all afternoon, so you can save some time for the other things you love doing. If that sounds like a win, then let’s get cooking.
Source: Taste.com.au
Here are the ingredients you need:
1. Four Beef Osso Bucco pieces
2. Two tablespoons of flour
3. Two tablespoons of olive oil
4. One brown onion, cut into wedges
5. 200g of large brown flat mushrooms, thickly sliced
6. 200g of button mushrooms, halved
7. Two garlic cloves, crushed
8. A cup of marsala wine or apple juice
9. Two cups of beef stock
10. Four thyme sprigs
11. Two dried bay leaves
12. Steamed baby broccoli, to serve
Ingredients for Polenta:
1. Three cups of chicken stock
2. A cup of milk
3. A cup of polenta (cornmeal)
4. Half a cup of finely grated parmesan
5. Half a cup of mascarpone
To start, preheat your oven to 140 degrees Celsius. Then, place the beef and flour in a large bowl and season them. Toss the pieces of beef to coat them in the mixture.
After that, heat some oil in a large, flameproof roasting pan over high heat. Add the beef cuts and cook for about two minutes on each side or until they turn golden brown. Transfer them to a plate.
Add the onion, combined mushroom and garlic to the pan and sauté them for 5 mins or until the onion softens. Return the cooked beef cuts to the pan before pouring in the wine or apple juice and stock. Sprinkle some thyme and bay leaves as well. Bring all of the ingredients to a simmer and after a few minutes, remove the pan from the heat.
Cover the pan loosely with foil before roasting. Make sure to turn the beef occasionally, for 2 hours or until the beef is falling off the bone and the sauce slightly thickens. Set the pan aside and let it rest for 5 mins.
Meanwhile, make the polenta by combining the chicken stock and milk in a large saucepan. Bring to a boil over medium-high heat. Gradually add the polenta in a thin, steady stream, whisking constantly. Stir for 10 mins or until the polenta thickens. Remove the saucepan from heat and top it off with some parmesan and mascarpone. Don’t forget to add a bit of salt and pepper! Divide the polenta among serving bowls. Top each with some of the beef and spoon over the sauce. Serve with baby broccoli.
Now that’s one hearty meal. Healthy, flavourful, and super easy – what’s not to love?
