Ingredients

The following ingredients have 4 Servings
  • 2 lbs beef chuck roast (cut in 2-3-inch pieces)
  • 2 tbs butter
  • 1 tbs oil
  • 8 oz button mushrooms (fresh or canned)
  • 1 lb small white onions (browned)
  • 1 cup Madeira wine
  • 2 cups beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1/4 tsp dried
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbs flour
  • 1/4 cup water

Instruction

  • Heat a large (best size is 5 Q/L) dutch oven over medium-high heat. Add butter and oil. When butter stops foaming, add the beef and brown on all sides. Remove to a plate.
  • In the same dutch oven, add the mushrooms and cook until they begin to brown.
  • Deglaze the pan with the Madeira. Add the beef back to the pot along with the bay leaf, thyme, salt and pepper. Bring to a boil, reduce heat to simmer, cover and cook for 1 1/2-2 hours or until beef is tender.
  • While beef is simmering, prepare browned onions per this method (but do NOT add the cream). When onions are browned, set aside.
  • If you want a thickened gravy, combine the flour and water making sure there are no lumps. Add to the pan, stirring until thickened. Cook for 5 more minutes.
  • Add the onions to the pan and heat through. Remove bay leaf and thyme sprigs (if fresh was used) before serving.