A slow-cooked beef stew with meltingly tender beef, mushrooms, leek, white wine and a splash of cream.
It is a proper autumn and winter dish, though I should say it tastes every bit as good in summer.
I used ox cheeks this time, but I am told they can be a little hard to get hold of, which is a real shame, because they are wonderful here. The stew is no less good made with beef chuck, though: the meat turns out beautifully tender and you get the most delicious sauce.
Serve with rice, mashed potatoes, boiled potatoes, roasted vegetables or whatever you prefer.
Braised beef with mushrooms, leek and white wine
Recipe for braised beef with vegetables in a creamy mushroom sauce.
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Ingredients
- 1 kg beef chuck (or 1.2 kg ox cheeks)
- 200 g bacon
- 300 g button mushrooms
- 200 g shallots, peeled
- 2 leeks, sliced into rings (save the green tops)
- 3 cloves garlic, grated or crushed
- 4 sprigs rosemary
- 4 sprigs thyme
- 2 handfuls spinach
- 500 ml white wine
- 400 ml beef stock (more if simmering for longer)
- 250 ml whipping cream (38% fat)
- 2 tbsp plain flour
- Salt and pepper
- Oil
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Method
- Cut the meat into large cubes.If using ox cheeks, trim away the thick outer sinews. There will be sinew running through the middle of the meat; it softens during cooking, so do not cut away too much or you will end up with pieces that are too small. Then cut the cheeks into large cubes of about 3×3 cm.
- Heat a good splash of oil in a large casserole and brown the meat well all over, then season with salt and pepper.Set the meat aside on a plate.
- In the same pot, fry the bacon until lightly crisp and golden. Then add the whole mushrooms and shallots and fry for 5 minutes. If your mushrooms are very large, halve them.
- Add the leeks and garlic and fry for 2 minutes, then sprinkle over the flour and stir well.
- Pour in the white wine and let it simmer for 5 minutes. Tie the herbs together with kitchen string and add them to the pot.
- Return the meat to the pot, pour over the stock and leave to simmer, covered, over a low heat for 3-4 hours. Stir a couple of times along the way.
- After 3 – 3 1/2 hours, add the cream and let the stew continue to simmer, uncovered.
- Slice the green tops of the leeks into fine rings and add them to the sauce 5-8 minutes before serving.
- Stir the spinach into the sauce until it wilts, season to taste with salt and pepper, and add a little cornflour if you would like the sauce thicker.Add a little gravy browning if you would like the sauce darker.
- Remove the bundle of herbs and serve the stew with boiled rice, mashed potatoes, boiled potatoes or vegetables.
Nutrition
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Kan man bruge oksespidsbryst?
Hej Christina
Yes det kan du sagtens:)
Warm wishes, Dianna
Kan man lave retten dagen før den skal serveres også bare varme den op og lave kartofelmos
Hvornår skal spinaten i?
Hej Alfred
Den skal i til aller sidst, – i forbindelse med at du smager saucen til. Den skal kun lige falde sammen.
Jeg har opdateret det i opskriften, – takl fordi du skrev det 🙂
Dbh Dianna