BRAISED BEEF

WITH MUSHROOM

1 kg Chuck roasts, cut into

serving size pieces
1 Tbsp Olive oil
4 pcs Onion, cut into quarters
3 cloves Garlic, minced
250 g Mushroom, cut into quarters
INGREDIENTS
2 Tbsp All-purpose flour
400 g Tomatoes, diced
1 cup Brown stock
3 Tbsp Vinegar
1 Tbsp Lemon zest
¼ cup Parsley, chopped

1. Season the beef with salt and pepper.

2. Dredge the beef in flour. Pat to remove
excess flour.
3. Heat the oil in a pan over medium to high
heat.
4. Brown all the sides of the beef and set aside.
PROCEDURE
5. Pour off the fat leaving at least a tablespoon
of it on the pan.
6. Add the onions and cook until tender.
7. Put in the garlic, mushroom and tomatoes.
8. Pour in the stock.
9. Put in the beef and adjust the heat to low.
10. Cover and cook for 1 to 2 hours.
11. Remove the cover and cook for 30 minutes.
12. Sprinkle with lemon zest mixed with the
parsley.
13. Plate and serve.
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REFERENCE: Campbell’s Kitchen. Braised Beef with Shallots and Mushroom. (n.d) Retrieved from www.campbells.com