3lbs Stewing Beef ideally Top Rump / Round / Silverside
½ bottle full bodied red wine
35oz / 1 litre good quality beef broth / stock
8oz mushroom small button or large dice
1 onion finely chopped
4 garlic cloves minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon dijon mustard
1 tbspn tomato paste
2oz butter
5 tbspns flour or 3 heaped
Salt & Pepper
Braise in the pot for 1 ½ – 2 hours
Serve with mashed potatoes and a chunk of bread
11 Comments
Oh yum… 😋 Definitely trying this in the New Year… Thank you Chef … 💕🇭🇲
This looks so good!
Beautiful. This looks like a dish I can do. Off to get a good red. 🍷
This looks amazing, Archie! I'm saving and will try it!
Lovely, Archie.
Chef, such a well done instructional video. So many masterful tips along the way: not crowding the pan so that you get a really dark caramelization to the meat and have some browned bits left in the pan for the next step. I like how you showed making the thickener in a separate vessel; so smart. Lastly I like how you didn’t stack your lovely meat dish on top of a starch. Matt❤
Should I have added carrots 🥕 like a few of my French friends have suggested? If you think I should have then add them with the mushrooms in half inch slices and let me know if you feel another vegetable would make it more interesting? Cheers everyone 🍷
C'est magnifique! My mouth is watering!! As always, you make such wonderful dishes, Chef!! You are extraordinary! 😋❤️❤️❤️
Not bad!
It does look spectacular.
Glad you popped into my Twitter TL and that led me here. Looks amazing. No to the carrots although I might add some parsnips if I made it.