Beef With Mushrooms

"In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas"
 
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Ready In:
4hrs
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Preheat oven to 500°; line a heavy baking sheet with heavy foil; coat with cooking spray.
  • Pat the meat chunks dry with paper towels.
  • Combine the salt and flour in a plastic zip-lock bag; add the meat chunks and shake until coated with flour; then shake off the excess.
  • Arrange the meat chunks in a single layer on the baking sheet with a little space in between so they brown properly.
  • Bake for 20 minutes until browned; decrease heat to 350°.
  • Remove the beef from the oven and transfer to a heavy 3-quart Dutch oven.
  • Pour a small amount of water into the pan and, with a rubber spatula, stir to scrape up the browned bits.
  • Pick up the edges of the foil and carefully pour over the beef.
  • Add the remaining water, carrots, fresh mushrooms, dried morels, onions, and 1/2 cup chopped parsley to the pot.
  • Cover tightly and bake for 2 1/2 to 3 hours, until the meat is very tender (Check every hour or so, may need to add more water).
  • Remove from the oven and sprinkle with parsley before serving.

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