Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 14.1 oz (400 g) beef chuck, 1-inch cubes
- 7.1 oz (200 g) mushrooms, halved
- 6.3 oz (180 g) carrots, thick slices
- 4.2 oz (120 g) onion, chopped
- 5.0 tsp (25 g) tomato paste
- 16.9 US fl oz (500 ml) beef broth
- 0.7 US fl oz (20 ml) red wine vinegar
- 3.1 tsp (14 g) olive oil
- 0.5 oz (15 g) all-purpose flour
- 0.3 oz (8 g) garlic, minced
- 0.5 tsp (1 g) dried thyme
- 0.2 tsp (1 g) salt
Method
- Heat oil in a heavy pot and brown beef in two batches. Remove to a plate.
- Cook onion and carrot for 6 minutes. Add garlic and tomato paste for 1 minute, then stir in flour.
- Gradually stir in broth and vinegar. Return beef with thyme and salt. Cover and simmer very gently for 1 hour 45 minutes.
- Add mushrooms and cook another 25–35 minutes until the beef is fork-tender. If needed, simmer uncovered to thicken.
Cook’s note: A wine-free adaptation of a Burgundy-style braise; it is not the traditional wine-based preparation.
Allergens: Wheat; check broth.
Approximate nutrition per serving: 537 kcal · Protein 51 g · Carbohydrates 27 g · Fat 25 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.