Slow-Cooked Braised Beef with Mushrooms and Potatoes

• Serves: 4
• Prep Time: 20 min
• Cooking Time: 4 hours 10 min

A hearty, slow-braised dish featuring tender chunks of beef, earthy mushrooms and potatoes, all simmered in a rich, savory gravy. Perfect for a comforting winter dinner.

Ingredients

Instructions

1. Toss the beef in flour, if using. Heat the olive oil in a heavy-based pan over high heat. Sear the beef in batches until browned, then set aside.

2. Reduce the heat to medium. In the same pan, sauté the onion, carrot, garlic, and dried oregano until softened.

3. Transfer the beef and sautéed vegetables to the slow cooker. Add the beef stock, red wine vinegar, mustard and thyme. Cover and cook on low for 2½ hours.

4. Add the halved mushrooms and potato chunks. Cover and continue cooking on low for a further 1½ hours, or until the beef and potatoes are fork-tender.

5. Mix 2 teaspoons of cornflour with 2 tablespoons of cooking liquid until smooth. Stir into the stew, switch the slow cooker to high, and cook for approximately 10 minutes, or until the gravy reaches the desired thickness.

6. Stir in the Worcestershire sauce. Remove the thyme sprigs, season to taste with sea salt and cracked black pepper, and garnish with fresh thyme.

Serving Suggestion

Bradley Pittman

Slow Cooked Braised Beef with Mushrooms and Potatoes

Chuck steak is seared, braised in a slow cooker with vegetables and stock, then finished with mushrooms, potatoes and a cornflour-thickened gravy.

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Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 350 g chuck steak cut into large chunks
• 15 g plain flour
• 1 clove garlic minced
• ¼ large onion
• 50 g carrots cut into thick pieces
• ¼ teaspoon dried oregano
• 150 g potatoes cut into large chunks
• 60 g button mushrooms halved
• 2 cups beef stock
• 1 teaspoon mild English mustard
• 1 tablespoon red wine vinegar
• 3 sprigs thyme plus extra for garnish
• 2 teaspoons cornflour
• 1 teaspoon Worcestershire sauce
• sea salt to taste
• cracked black pepper to taste

Method

 

1. Toss beef in flour. Heat olive oil in a heavy-based pan over high heat and sear beef in batches until browned; set aside.
2. Reduce heat to medium and in the same pan sauté onion, carrot, garlic and dried oregano until softened.
3. Transfer beef and vegetables to the slow cooker. Add beef stock, red wine vinegar, mustard and thyme. Cover and cook on low for 2½ hours.
4. Add mushrooms and potato chunks. Cover and cook on low for a further 1½ hours, or until beef and potatoes are fork-tender.
5. Mix 2 teaspoons cornflour with 2 tablespoons of the cooking liquid until smooth. Stir into the stew, switch slow cooker to high, and cook about 10 minutes until gravy reaches desired thickness.
6. Stir in Worcestershire sauce. Remove thyme sprigs, season to taste with sea salt and cracked black pepper, and garnish with fresh thyme.

Notes

Serving suggestion: Serve hot with steamed white rice, couscous or polenta, spooning the beef, mushrooms, potatoes and gravy generously over the top.