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Clay Pot Beef and Mushrooms in Wine Recipe

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This recipe for Clay Pot Beef and Mushrooms in Wine is from Beau-n Appetite!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ lb. round steak or Chuck roast (trimmed)
½ cup butter, divided
1 tbsp. Vegetable oil
10 oz. Red wine
¼ cup all purpose flour
2 ½ cups beef stock
2 bay leaves
2 sprigs fresh thyme
1 bunch fresh parsley
4 whole cloves
1 lb. mushrooms sliced
3 cloves garlic, minced
Salt and pepper
Minced fresh parsley
Directions:
Directions:
Soak top and bottom of large clay cooker in water for at least 15 minutes.
Cut meat into 8 or 10 large pieces
Heat ½ of the butter and all of the oil in a skillet and brown meat well
Remove meat from skillet and place it in cooker
Add wine to skillet, bring to a boil and reduce to half the volume
Pour over meat
Melt remaining butter in skillet, stir in flour
Cook until mixture becomes slightly browned
Add stock and whisk until mixture thickens
Pour stock mixture over meat
Enclose bay leaves, thyme, parsley stems and cloves in cheese cloth and wrap with string
Submerge cheesecloth bag in sauce in cooker
Cover, place in cold oven and set temperature to 375˚
Bake for 1 ¼ hours
Add mushrooms, garlic, salt and pepper and continue to bake for an additional 45 minutes to 1 hour. Meat should be fork-tender
Remove cheesecloth bag and serve with a sprinkling of parsley
Preparation Time:
Preparation Time:
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Personal Notes:
Personal Notes:
Note: If you make it a day ahead, add a dash of Worcestershire sauce before reheating.

 

 

 

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