Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Heat a large (best size is 5 Q/L) dutch oven over medium-high heat. Add butter and oil. When butter stops foaming, add the beef and brown on all sides. Remove to a plate.
Step 2
In the same dutch oven, add the mushrooms and cook until they begin to brown.
Step 3
Deglaze the pan with the Madeira. Add the beef back to the pot along with the bay leaf, thyme, salt and pepper. Bring to a boil, reduce heat to simmer, cover and cook for 1 1/2-2 hours or until beef is tender.
Step 4
While beef is simmering, prepare browned onions per this method (but do NOT add the cream). When onions are browned, set aside.
Step 5
If you want a thickened gravy, combine the flour and water making sure there are no lumps. Add to the pan, stirring until thickened. Cook for 5 more minutes.
Step 6
Add the onions to the pan and heat through. Remove bay leaf and thyme sprigs (if fresh was used) before serving.
Your folders
tasteofhome.com
5.0
(1)
40 minutes
Your folders
seriouseats.com
Your folders
waitrose.com
30 minutes
Your folders
wholefoodsmarket.com
Your folders
manusmenu.com
15 minutes
Your folders
foodandwine.com
5.0
(2)
Your folders
smittenkitchen.com
Your folders
thesouthernladycooks.com
5.0
(5)
20 minutes
Your folders
natashaskitchen.com
5.0
(18)
90 minutes
Your folders
halfbakedharvest.com
5.0
(3)
40 minutes
Your folders
cooking.nytimes.com
4.0
(197)
Your folders
taste.com.au
4.9
(21)
170 minutes
Your folders
bbcgoodfood.com
2 hours, 15 minutes
Your folders
favfamilyrecipes.com
4.3
(13)
35 minutes
Your folders
jocooks.com
4.6
(31)
40 minutes
Your folders
cooking.nytimes.com
5.0
(148)
Your folders
houseofnasheats.com
4.9
(13)
20 minutes
Your folders
tasteofhome.com
50 minutes
Your folders
gourmettraveller.com.au
600 minutes