- 2 ½ pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 medium yellow onions, peeled and sliced
- ½ cup white wine
- 1 teaspoon Dijon mustard
- * cup yogurt
- 2 tablespoons butter
- 8 ounces button or crimini mushrooms, stems removed and caps sliced
- Cooked and buttered egg noodles (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
387 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 44 grams protein; 134 milligrams cholesterol; 286 milligrams sodium
- Preheat the oven to 300 degrees. Season the beef all over with salt and pepper. Heat the oil in a stew pot over high heat. When hot, add the beef and cook, in batches if needed, until browned. Transfer to a plate.
- Reduce heat to medium-low, add the onions and cook, covered, stirring occasionally, until the onions are softened, about 15 minutes. Add the white wine, 2 cups of water and a pinch of salt, scraping the caramelized bits stuck to the bottom of the pan. Return the beef and its juices to the pot and bring to a boil. Cover, place in the oven and cook until the beef is tender, about 2 1/2 to 3 hours.
- Transfer the beef and 1/4 of the onions to a large plate. Purée the remaining onions and cooking liquid in a blender with the mustard and yogurt, and season to taste with salt and pepper. Return the beef and the reserved onions to the cooking pot and stir in the sauce.
- Melt the butter in a skillet over medium-high heat. Add the mushrooms and sauté until tender. Season with salt, and add to the pot. If you choose, serve over buttered egg noodles.
3 hours 10 minutes