Braised Beef Chuck

 Braised Beef Chuck

Preparation time: 10 minutes 

Cooking time: 45 minutes to 1 hour 

Servings: 4 persons 

It's called the king of simmering, and for good reason: the beef chuck is a fatty, meaty piece of the shoulder that retains its moist texture after long hours of gentle cooking. An ideal piece for cooking the braised chuck, slowly simmered with onions, carrots and peeled tomatoes, and potatoes not to mention the aromatic herbs that perfume the house after hours of cooking!

Ingredients:

• 500 grams Beef
• 1 Onion
• 2 Tomatoes
• 1/2 cup White wine
• Thyme
• 50 g butter
• Pepper
• 2 Carrots
• 2 Potatoes
• 8 heads of medium champignon mushrooms
• Boquet garni
• Salt

Instructions:

1. Peel the carrots and cut them into large rounds. Peel and chop the onions. Cut the meat into cubes.
2. Melt the butter in a large casserole dish and brown the beef chuck over medium heat. Add the herbs, onions, carrots and peeled tomatoes with their juice.
3. Cook for a few minutes then salt, pepper and add the wine and let the alcohol evaporates. 
4. Cover and cook for an hours over low heat, stirring approximately every 30 minutes. Add a little water if necessary.
5. Peel the potatoes, wash them and cut them into large cubes.
6. Add the potatoes to the casserole with the beef chuck, salt and pepper again. Mix and continue cooking for 30 minutes covered. Remove the herbs before serving.

Tips:

For more flavour, you can also marinate them for 1 hour in wine with the  herbs before cooking. Keep it simmered for up to 4 days in the coldest part of the fridge, it's even better reheated!