Braised Beef with Caramelized Onions & Mushrooms

5 from 1 vote

Prep Time15

Cook Time45

Total Time1

Course: Main

Servings:

Calories: 607kcal

Author: Honest and Tasty

1 ½ lbs beef bottom round roast (or stew meat) cubed
¼ cup all-purpose flour
1 ½ tablespoon sea salt
2 teaspoon black pepper
4 tablespoon ghee
6 cups crimini mushrooms cleaned with a damp cloth and sliced
1 onion sliced thinly
4 cloves garlic chopped
1 teaspoon paprika
1 teaspoon thyme leaves pulled off of approximately 4 sprigs
4-5 tablespoon tomato paste 6 oz
1 ½ tablespoon Worcestershire sauce
10 oz cherry tomatoes
1-2 fresno red chili peppers sliced
2 cups beef broth or bone broth my bone broth recipe: https://honestandtasty.com/best-bone-broth-recipe/
2 tablespoon flat-leaf parsley one big handful, chopped
1 lb campanelle shaped pasta 1 package

Preheat oven to 375 deg F.
Coat beef with flour, ½ tablespoon salt and ½ a teaspoon pepper.
Add 2 tablespoon olive oil to lightly coat the bottom of a large oven-safe pot on high heat. Add beef in a layer and sear for about a minute or two before flipping. Turn heat to medium and sear on all sides for a minute or two, and remove from pot. Turn to medium-low and add another 2 tablespoon ghee and add mushrooms. Cook down mushrooms until soft. Add in onions and mix around until onions have softened and started to really caramelize. Get all the bits from the bottom of the pot while mixing. Add in garlic and mix. Mix in beef, remainder of salt and pepper, paprika, thyme, tomato paste, and Worcestershire sauce. Add tomatoes and red chili pepper, and mix in. Add beef/bone broth and mix in. Place lid on top of pot and place in oven for 45 min - 1 hr or until beef is tender. Add chopped parsley and mix. Serve on top of pasta like pictured or even on top of mashed potatoes or polenta!
For the pasta:
Boil a large pot of water. Add plenty of salt and add pasta. Cook for about 7 min or until al dente.