Savory Asiago Mushroom Beef
This is a recipe from the Internet that I've halved, and that I need to work on more to tweak the proportions and to get it worked down to just enough for two small portions, but my husband loved the first version so much, I decided to go ahead and post it so I don't lose it (and my notes).
- 1 1/4 lb beef chuck roast, trimmed and cut into 2" pieces
- 1/6 cup (about 3 tablespoons) all-purpose flour
- 2 Tbsp olive oil, divided
- 1/2 medium sweet onion, diced
- 8 oz mushrooms, sliced
- 1/4 tsp salt
- 2 small cloves garlic, minced
- 1/4 cup plus 3/8 cup chicken broth, divided
- 1.5 sprigs fresh thyme
- 1/4 cup milk
- 1/3 cup Asiago cheese, shredded (original recipe calls for 1/4 cup)
- Parmesan cheese, for sprinkling
- Preheat the oven to 225 degrees.
- Pat the beef dry and season well with salt and pepper. Place the beef cubes and flour in a gallon-sized resealable bag. Shake everything well to coat.
- Place a large oven-proof skillet with a lid over medium-high heat and heat 1 Tbsp olive oil. Add beef cubes and sauté 1-2 minutes per side until golden brown. You don't want them to be crowded in this step, so if you need to, divide the meat so you only cook a portion at a time. Remove all beef from pan.
- Add the onion, mushrooms and 1/4 tsp salt to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add garlic and cook for 1 additional minute.
- Pour 1/4 cup chicken broth into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the broth has nearly all evaporated, add 3/8 cup more chicken broth and the thyme. Bring the mixture to a boil and add the beef back to the pan. Cover and transfer to the preheated oven. Let the beef cook slowly for about 2˝ hours. The beef will be ready when it is fall-apart tender so leave it in the oven until it is ready.
- Remove the pan from the oven and strain the liquid from the pan into a measuring cup. Add 1/4 cup of the liquid back to the pan along with the beef and stir in the milk. Sprinkle the Asiago cheese over the top and stir constantly until the cheese melts and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!
- Either I used too much flour (I guesstimated) so that the fluid became too thick before even going into the oven, or I need to add a bit more chicken broth for the "cooking in the oven" stage of the recipe, for the meat really didn't sit in much fluid at all. There was no need to strain it and add only a portion of the fluid back. Although that was convenient, I think it would have been better to cook the meat in more liquid.
- I'd like to try this as a stew on the stove instead of transferring the hot dish into and back out of the oven, as that's difficult for me as a wheelchair user. What I did to make it easier this first time was actually do the stove cooking in a deep dish cast iron skillet and put it in a lighter, smaller oven safe dish that would fit in my countertop convection oven for the baking part.
- The closest setting my countertop convection oven had to the prescribed temperature for cooking was 275, so it was ready closer to 1.5 hours.
- I think I'll cut the beef into smaller pieces next time.
- I omitted the parmesan last time by accident. Don't think it would have made much difference, but might make a nice garnish
Based on the full-sized recipe and 1 minute video for "Savory Mushroom Asiago Beef" found at http://everydaydishes.com/simple-food-recipes/savory-mushroom-asiago-beef-video