Braised Beef With Red Wine And Mushroom Sauce - cooking recipe

Ingredients

2 tbsp vegetable oil
2 3/4 lbs beef blade or braising steak
6 None shallots, peeled and chopped finely
1 stalk celery, trimmed and finely chopped
1 None carrot, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 sprigs thyme
1/2 cup dry red wine
1 cup beef stock
2 tbsp all-purpose flour
14 oz button mushrooms, halved
1 cup heavy cream
2 tsp wholegrain mustard

Preparation

Heat half of the oil in large frying pan and sear the beef on all sides. Transfer to a 5-quart slow cooker.
Heat the remaining oil in the same pan. Cook the shallots, celery and carrot, stirring until softened. Add the garlic and thyme and cook, stirring, until fragrant. Add the wine and bring to a boil. Boil uncovered until the liquid is reduced by half. Transfer to the slow cooker with the stock and mix well.
Cook, covered, on low for 5 hours. Remove the beef from the cooker and cover with foil. Leave to stand for 15 mins before slicing.
Meanwhile, strain the liquid into a large bowl and discard the solids. Blend the flour with 2 tbsp water in a small bowl until smooth. Return the cooking liquid to the cooker with the flour mixture and mushrooms. Cook, uncovered, on high, for about 30 mins or until the sauce thickens. Stir in the cream and mustard and season to taste.
Serve the sliced beef with sauce.