Ingredients
The following ingredients have 6 Servings
- 5 tablespoons unsalted butter (divided)
- 1 1/3 pounds (600 grams) well-marbled beef (such as chuck or ribeye, thinly sliced)
- 2 large onions (thinly sliced)
- 2 cloves garlic (minced)
- 12 button mushrooms (sliced)
- 1 cup (237 milliliters) red wine
- 4 cups (1 liter) strong beef broth
- 16 ounces (454 grams) diced tomatoes
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 tablespoons all purpose flour
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce
- 1/4 cup chopped fresh parsley
- Steamed (Buttered) rice (for serving)
Instruction
- In a large pot, melt 2 tablespoons of the butter over medium heat. Add the beef and cook, stirring often, until browned. Remove to a plate.
- Melt one tablespoon of butter in the pot. Add the onions and cook, stirring occasionally, until soft and beginning to turn golden.
- Mix in the garlic, then the mushrooms. Cook, stirring occasionally, until the mushrooms have softened.
- Pour in the red wine and stir to break up any browned bits from the bottom of the pot. Pour in the strong beef stock, diced tomatoes, tomato paste, bay leaves, and thyme. Reduce heat to medium low and allow to simmer until the liquid has reduced by half, 45 minutes to 1 hour.
- Add the beef to the pot and continue to cook until tender, 30 minutes to 1 hour.
- In a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Mix in the flour and cook, stirring constantly, until golden brown.
- Stir into the pot along with the worcestershire sauce and soy sauce. Season with salt and pepper to taste. Cook until the sauce thickens slightly.
- Remove the bay leaves and serve with buttered rice and parsley.
