Description
Tender beef braised slowly with mushrooms, herbs, cream, and crispy sage for a comforting and elegant dinner.
Ingredients
Scale
- 4 pounds boneless beef chuck roast, cut into large chunks
- Freshly ground black pepper, to taste
- 1 yellow onion, thinly sliced
- 6 garlic cloves, chopped
- 1 tablespoon fresh thyme leaves
- 12 ounces mushrooms, sliced or halved
- 1½ cups beef broth
- 1 cup heavy cream
- 1 cup chopped kale
- 2 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
- Preheat your oven to 325°F.
- Place the beef pieces in a large oven-safe braiser or Dutch oven and season well with black pepper.
- Add the onion, garlic, thyme, and mushrooms around the meat.
- Pour the beef broth over the mixture and cover the pot with a tight-fitting lid.
- Transfer the pot to the oven and cook for 2½ to 3 hours, or until the beef becomes very tender and easy to pull apart.
- Raise the oven temperature to 400°F.
- Remove the lid and skim off any excess fat from the surface.
- Add the heavy cream, kale, and butter.
- Return the pot to the oven uncovered for 15–20 minutes, allowing the sauce to thicken and the beef to brown slightly.
- In a small skillet, melt a small amount of butter.
- Add the sage leaves and cook just until crisp and fragrant.
- Transfer to a plate to cool.
- Serve the braised beef with plenty of creamy mushroom sauce over mashed potatoes, rice, noodles, or warm bread.
- Finish each serving with the crispy sage on top.
Notes
- Prep Time: 35 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg