Ingredients:
3 pounds chuck roast cut into 1/2 inch cubes
8oz sliced mushrooms
2 small brown onions
4 cloves of garlic
2 teaspoons dried thyme
2 tablespoons flour
1 tablespoon Dijon mustard
4 cups beef broth
1 cup sour cream
Egg noodles for serving, like parpadelle
Chives for garnish
Method:
Heat a large oven safe cast iron pot. Add a few tablespoons of olive oil to coat the bottom of the pan. Season the meat with salt and pepper. Sear the meat on all sides over medium high, working in batches so that the pan is not over crowded. Remove the meat from the pan and add more oil between additions if the pan looks dry. Remove the last batch and add more oil if needed. Lower the heat to medium. Add the sliced onions and sauté for a few minutes, until they start to look tender. Add the thyme, flour and sliced mushrooms and cook for another couple minutes. Add the sliced garlic and sauté for one minute. Add the mustard and combine. Add the broth and the meat and everything to a bring to a boil. Cover with the lid and cook in the oven at 300 degrees for 2 -2 1/2 hours, until the meat is very tender. Add in the sour cream and combine. Enjoy with cooked egg noodles and sliced chives!