Portabello Mushroom Stracotto with Potatoes

 

Ingredients

  • 1 (2 1/5 to 3 pound) boneless beef chuck roast

  • ​8 Medium red or white potatoes (enough for 4 people) quartered

  • 6 Carrots (cleaned and halved)

  • Kosher salt and freshly ground black pepper

  • 1/8 cup The California Olive Garlic Olive Oil

  • 1 onion, chopped

  • 3 cloves garlic, crushed

  • 3/4 cup red wine, such as cabernet sauvignon, pinot noir, (I used a merlot last time and it was good)

  • 1 (15-ounce) can low-sodium beef broth, plus extra, as needed

  • 1 1/2 cups portabellini (baby portabello's) mushrooms, quartered

  • 1 sprig fresh rosemary, leaves removed and chopped

  • 3 sprigs fresh thyme, leaves removed and chopped

 

Directions

Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels and season with salt and pepper. In a heavy 4-quart pot or Dutch oven, heat 2 tablespoons of the garlic olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth, mushrooms, potatoes, and carrots. Return the beef to the pot (set on top of the potatoes and carrots and nestle them around the meat) and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Remove the mushrooms, potatoes, and carrots, place in a covered bowl to keep warm. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender (or pour into your stand blender, be careful it's hot!!), blend the pan juices, bits and onion until smooth (I like to leave some chunks for texture). Add the rosemary and thyme. Bring sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste. Remove the rosemary and thyme.

**If you want to make a gravy with the sauce** Pour mixture into a bowl, in the original pan place ¼ cup of the sauce, and 2 teaspoons of flour. Cook on medium until the flour mixture becomes light brown in color and thickens. Add ½ cup whole milk or light cream and the the majority of the remaining sauce leaving about ½ cup to drizzle over the meat when serving. Simmer on medium for approximately 5 minutes or until desired consistency is achieved.

Cut the beef into 1-inch pieces and place on a platter. Pour sauce over the meat and serve the remaining gravy or sauce on the side.

Enjoy!

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