Braised beef with purple wine and mushroom sauce

• 2 tablespoon vegetable oil
• 1.3 kilogram portion beef blade
• 6 shallots (150g), chopped finely
• 1 stalk celery (150g), trimmed, chopped finely
• 1 medium_piece carrot (120g), chopped finely
• 2 clove garlic, overwhelmed
• 2 sprigs new thyme
• 1 1/2 cup dry purple wine
• 1 cup beef stock
• 2 tablespoon clear-carve flour
• 2 tablespoon water
• 400 gram button mushrooms, halved
• 1/3 cup pouring cream
• 2 teaspoon wholegrain mustard

Braised beef with purple wine and mushroom sauce

• 1

  Heat half the oil in clear frying pan; cook beef except browned all over. Switch to a 4.5-litre (18-cup) leisurely cooker.

• 2

  Heat final oil in identical pan. Cook dinner shallot, celery and carrot, stirring except softened. Add garlic and thyme; cook, stirring, except fragrant. Add wine; bring to the boil. Boil uncovered except liquid is diminished by half. Switch to cooker with stock; mix neatly.

• 3

  Cook dinner, coated, on low for 5 hours. Put away beef from cooker; quilt with foil. Stand quarter-hour forward of cutting.

• 4

  Within the period in-between, stress liquid into clear jug; discard solids. Blend flour with the water in miniature bowl except gentle. Return cooking liquid to cooker with flour mixture and mushrooms. Cook dinner, uncovered, on high, about half-hour or except sauce thickens. Stir in cream and mustard; season to taste.

• 5

  Motivate sliced beef with sauce.