From craving to table
Instructions
- 1
Season the beef cubes with salt and pepper.
- 2
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove beef and set aside.
- 3
Add remaining olive oil to the same pan. Sauté onion and carrots for 3-4 minutes until softened.
- 4
Add garlic and mushrooms, cook for another 3 minutes until mushrooms begin to soften.
- 5
Stir in tomato paste and cook for 1 minute.
- 6
Pour in red wine and scrape any browned bits from the bottom of the pan. Simmer for 2 minutes.
- 7
Return beef to the pan. Add beef broth, bay leaf, thyme, and a pinch of salt and pepper.
- 8
Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, or until beef is tender and sauce has thickened.
- 9
Stir in butter to finish the sauce. Remove bay leaf.
- 10
Serve the beef mixture over bowls of hot cooked rice. Garnish with chopped parsley.