Beer-braised beef with mushrooms and bacon

Recipe for beer-braised beef chuck with mushrooms, bacon and thyme.

Course Main course

Cuisine Danish

Nøgleord Beef, Braised, Slow-cooked

Total Time 5

Servings people

Calories 591kcal

Heat a little oil in a large pot and fry the bacon until golden over a medium heat. Set it aside.
In the same pot, brown the meat well on all sides. Season with salt and freshly ground pepper. Set the meat aside on a plate.
Melt the butter in the same pot and fry the onion and garlic until the onion is soft and translucent. Stir in the Dijon mustard and the flour, then pour in the beer. Whisk the sauce until it is free of lumps and let it bubble for a moment.
Add the stock and return the meat and bacon to the pot. Add the thyme, put the lid on and let the dish simmer over a low heat for about 3 hours.
Remove the lid, add the carrots and let the dish continue to simmer, uncovered - until the carrots are tender.
Add the cream and thicken the sauce with a little cornflour mixed with cold water. Season the sauce with salt and freshly ground pepper - and a splash of cider vinegar, if you like.
Meanwhile, melt the remaining butter in a frying pan and fry the mushrooms until golden over a good high heat. Season with salt and freshly ground pepper. Add a little fresh thyme too, if you like.
Fold half the mushrooms into the sauce and top the dish with the rest. Sprinkle with fresh thyme or a little parsley - and serve with your chosen accompaniments.