Slow Cooked Beef with Braised Mushrooms

What a gloomy, rainy day. Perfect time to take out the Crock Pot and cook some meat!!

As my mom and I were brainstorming this morning on what to make for dinner and getting some ideas from our favorite cook books, we decided on a slow cooked beef recipe (with our own twists, of course!). It is loaded with vegetables and braised mushrooms. The best part is, it takes very little effort to prepare! Just let it sit for a few hours and let it do its thing! Perfect!! 

So, we got out the Dutch oven (for searing) and the Crock Pot (for slow cooking) and came up with the perfect recipe. Here it is:

3 Pounds: Beef Chuck

2 Each: Onions, reserve a quarter of an onion. The rest, cut into medium slices.

2 Each: Carrots, cut into chunks.

1 Container (about half a pound): Mushrooms, cut in half

4 Cloves: Garlic, peeled & left whole

2 Each: Bay Leaves

2 Sprigs: Rosemary (fresh)

2 Sprigs: Thyme (fresh)

2 Cups: Low-sodium Beef Broth

1 Cup: Water

1/2 bottle: Dry Red Wine (preferably one that is good enough to drink the other half)

1 bottle (12 fluid ounces): Dark, Stout Beer

6 Each: Whole Cloves (inserted into the reserved quarter onion)

Salt & Pepper, to taste

Olive Oil


1) Season the beef chuck very well with salt & pepper. Get a heavy-duty, cast iron pot heated up on high heat. Add about three tablespoons of olive oil. Cook the meat on all sides to get a really good sear. The point of this is not to fully cook the meat, but to develop a nice dark crust on it. This is where a lot of the flavor comes from.

2) Once the meat is seared, reserve it on a plate. Add in the sliced onions & chunks of carrots. Stir & cook for about five minutes to give them a nice sear. Once those are done, reserve on the plate with the meat. Turn off the heat.

3) The brown bits on the bottom of the pot is also a ton of flavor. To release those yummy bits, deglaze the pot with a 1/4 cup of the red wine while scraping the brown bits off with a wooden spoon. 

4) Now, everyone goes into the pool!! Transfer the reserved meat and vegetables into the Crock Pot. Pour over the brown bits that have been deglazed with wine over the meat. 

5) Add in all the liquid ingredients. Also, add in the mushrooms, garlic cloves and the herbs. The liquid should mostly cover the meat and vegetables. Just to ensure everything gets coated with the liquid, give it a nice stir. Put the Crock Pot on high heat.

6) Now, the best part…leave it alone. Let it cook for about four hours until the meat is really tender.

7) After the long wait, shred the meat with two forks. Put a nice portion of meat on the plate and serve with the juices, vegetables & braised mushrooms.

Mama loves her Italian plates!

This is total comfort food! To make it  even better, we like to serve it with mashed red bliss potatoes & baked asparagus. To our mashed potatoes, we like to add a lot of sour cream, fresh chives & garlic…yum!! Our asparagus are baked in the oven with olive oil, bread crumbs & Parmesan cheese. One of my favorite meals on a gloomy day!! Actually, ANY DAY!!

Also, you will definitely have a lot of delicious liquid/broth left over. It so flavorful and dark from the stout beer; do not get rid of it!! Let it cool off, transfer it to some Tupperware and freeze it. The next time you need broth for a soup, why not use the leftover liquid?! It is full of flavor!! 

I mean, it’s like getting two meals in one!

Try this out and let me know what you think!

Now, on to Jake’s Famous Chicken Wings. That is my next post 🙂 Enjoy!



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