Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This has been a hit with everyone that has tried it.

Recipe Summary

cook:
5 hrs 30 mins
total:
5 hrs 50 mins
prep:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.

  • Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.

  • Bake in the preheated oven until beef is very tender, 5 to 6 hours.

  • Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Cook's Note:

Substitute 3 sprigs fresh thyme leaves for the dried thyme if preferred.

Nutrition Facts

685 calories; protein 39.1g; carbohydrates 6.3g; fat 53.3g; cholesterol 160mg; sodium 365.9mg. Full Nutrition
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