Ingredients :
- 3 tablespoons butter
- 1 pound sliced fresh mushrooms
- 3 medium onions, halved and thinly sliced
- 2 garlic cloves, minced
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 2-1/2 cups water, divided
- 2 cups beef broth
- 1/2 cup dry red wine
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- Hot cooked mashed potatoes or noodles
Directions :
- Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add mushrooms and onions; cook and stir until softened, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Spoon mixture into a greased 13x9-in. baking dish, leaving drippings in skillet.
- In the same skillet over medium heat, brown beef in batches, adding more butter if necessary. Spoon browned beef over mushroom mixture in baking dish.
- Add 2 cups water, broth, wine and soy sauce to skillet; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and remaining 1/2 cup water until smooth. Gradually whisk into broth mixture. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes. Stir in salt and pepper. Pour over beef in baking dish.
- Cover and bake until beef is almost tender, about 2 hours. Uncover and bake until beef is tender, 30-35 minutes. Serve over mashed potatoes or noodles.
