Oven-Baked Beef Stroganoff

Ingredients

Tap an ingredient to see possible substitutions.

• 2 tablespoons olive oil
  Click to see substitutions
• 5 pounds trimmed beef cheeks
  Click to see substitutions
• 1 large onion, diced small
  Click to see substitutions
• 1 carrot, diced small
  Click to see substitutions
• 4 cloves garlic, minced
  Click to see substitutions
• 4 cups beef stock
  Click to see substitutions
• 1 cup red wine
  Click to see substitutions
• ⅓ cup dried porcini mushrooms
  Click to see substitutions
• 2 cubes beef bouillon
  Click to see substitutions
• 1 teaspoon dried thyme
  Click to see substitutions
• 2 bay leaves
  Click to see substitutions

Instructions

1. 1
   Preheat oven to 275 degrees F (135 degrees C).
2. 2
   Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
3. 3
   Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
4. 4
   Bake in the preheated oven until beef is very tender, 5 to 6 hours.
5. 5
   Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.