2.5 lbs beef chuck, cut into 2" cubes
1/4 cup olive oil
4 tablespoons butter
12 mushrooms, trimmed and quartered
3 garlic cloves, peeled
2 leeks, trimmed, washed and sliced
salt and pepper
2 cups beef stock
1 1/2 cup red wine
1 bay leaf
2 sprigs thyme
2 tablespoons cornstarch, more if needed
- Coat beef chuck pieces lightly with flour. Heat a Dutch oven over medium-high heat and add olive oil and 2 tablespoons of butter. Working in batches, sear the beef pieces so each side is nicely browned. Remove from pan and set aside. Discard oil.
- Melt 2 tablespoons butter in the same Dutch oven. Add mushrooms, garlic, and leeks and saute lightly.
- Return beef to the pot and season well with salt and pepper. Add stock, wine, bay leaf, and thyme. Bring to a boil, reduce heat, cover pot and simmer for 1 to 1.5 hours. Taste meat for tenderness.
- After the meat reaches desired tenderness, skim off excess fat from the sauce. Transfer beef to a platter and cover with foil to keep warm. Remove about 1 cup of the sauce and mix well with cornstarch. Pour cornstarch-sauce mixture back into the Dutch oven to thicken the sauce. Taste and correct seasonings as desired.
- Serve with noodles or rice. Place a few pieces of beef on noddles or rice and spoon sauce over the plate. This dish can be prepared beforehand and reheated or frozen for another meal.