Roasted Beef With Mushrooms
Fall apart, tender roast beef slow cooked and smothered in a delicious gravy with shitake and champignon mushrooms. A warm and hearty dinner recipe worth the effort.
Servings: 7
Calories: 228kcal
Ingredients
- 1 kg lean beef, cut to midium size cubes
- 2 tsp olive oil
- 2 white onions
- 8 cloves sliced garlic
- 200 gr shitake mushrooms
- 200 gr champignon mushrooms
- 1 tbsp tomato paste (no sugar)
- 1 cup red wine
- ½ tsp honey
- 1 tbsp sweet paprika
- 0.3 tsp ground black pepper
- 2 tsp salt
- 2 tsp thyme
Instructions
- Cut the mushrooms into quarters.
- Add 1 tsp of olive oil to a cooking pot and add the meat, cooking each side for around a minute.
- Add boiling water to the pot until meat is covered and continue cooking for 5 minutes. Place the pot content aside.
- Clean the pot, add 1 tsp of olive oil and add the onion until golden, add the garlic and cook for 2 minutes.
- Add the mushrooms, mix, cover the pot and cook for additional 7 minutes until mushrooms soften.
- Add the meat cubes and 2 cups of its fluids.
- Add the tomato paste, wine, honey, paprika, salt and pepper, mix and bring to a boil.
- Lower flames and cover pot for 3 hours, mixing from time to time.
- Remove cover and add the thyme.
- Cook for 30 minutes on high temperture without cover to reduce fluids.
Video
Notes
Protein: 32gr Carbs: 8gr Fat: 6gr
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