Beef and Mushrooms

Prepare the Night Before:

• 1¼ cups low sodium beef stock
• 1 ounce package dried porcini mushrooms
• 1 cup chopped yellow onion
• 2 teaspoons minced garlic
• 3½ ounces shitake mushrooms, stems removed, cut into ½ inch slices
• 1 (15 ounce can) diced fire roasted tomatoes, drained
• ½ cup dry red wine
• 2 pounds chuck roast, trimmed and cut into 1-inch chunks

To Cook:

• 1 tablespoon olive oil
• ½ ounce bittersweet chocolate, finely chopped
• 5 fresh thyme sprigs
• 2 fresh oregano sprigs
• 1 fresh rosemary sprig

1. The Night Before: In a small pot over medium heat, bring the beef stock to a simmer and add in the porcini mushrooms. Cover the pot and let simmer for 5 minutes.
2. While mushrooms simmer, in a large bowl combine onion, garlic, shitake mushrooms, diced tomatoes and dry red wine. Add the beef stock and porcini mushrooms to the bowl and stir to combine. Remove ½ cup of liquid from the mixture and set aside.
3. Cover the bowl with a lid or plastic wrap and place in the refrigerator until ready to use.
4. Cut the beef into 1-inch chunks and place pieces in a large zip lock bag. Pour reserved liquid mixture into the bag. Seal well and place flat on a large plate and place in the refrigerator so most of the beef is in the liquid.
5. To Cook the Meal: Heat the olive oil in a large, high-sided pan over medium heat.
6. Take the beef from the refrigerator, discard the liquid and place beef pieces in the pan.
7. Cook beef pieces for 2 minutes, then flip each piece over to brown the other side for 2 additional minutes.
8. Add the bowl of prepared ingredients to the pan and bring to a simmer over medium-high heat.
9. Stir in the chocolate, thyme, oregano and rosemary. Cover the pan and simmer on low for 15 to 20 minutes, or until beef has reached desired doneness. Remove herb sprigs before serving. Season with salt and pepper to taste.