Prep Time:20 mins
Cook Time:2 hrs
Total Time:2 hrs 20 mins
Servings:8

Nutrition Facts (per serving)

Calories299
Fat13g
Carbs13g
Protein29g

Nutrition Facts

Servings Per Recipe 8

Calories 299

% Daily Value *
Total Fat 13g17%
Saturated Fat 3g14%
Cholesterol 79mg26%
Sodium 1296mg56%
Total Carbohydrate 13g5%
Dietary Fiber 2g6%
Total Sugars 3g
Protein 29g58%
Vitamin C 5mg5%
Calcium 48mg4%
Iron 4mg24%
Potassium 604mg13%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Ingredients

  1. 1 half of teaspoons salt, or to taste
  2. 1 teaspoon freshly floor black pepper, or to taste
  3. 2 tablespoons vegetable oil
  4. 1 massive onion, diced
  5. 12 oz. Mushrooms, cleaned and quartered
  6. 4 cloves garlic, roughly chopped
  7. 1 teaspoon dried thyme
  8. 1 cup pink wine
  9. 1 cup pork broth
  10. 1 tablespoon Worcestershire sauce
  11. 1/4 cup all-motive flour

Directions

Preheat the oven to 325 tiers F (one hundred sixty five degrees C). Season red meat recommendations with salt and black pepper.

Heat a Dutch oven over medium-high warmth, then add oil. Add seasoned pork pointers and brown on all aspects, 3 to 5 minutes. Remove pork hints to a plate and preserve heat.

Reduce warmness to medium; add onions and mushrooms. Cook, stirring constantly, till veggies are softened, 2 to a few mins. Stir in garlic and thyme.

Pour in wine, and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil and add beef broth and Worcestershire sauce. Adjust seasoning, if necessary, and add meat and any gathered juices to the pot.

Bake, covered, within the preheated oven until meat is fork tender, 1 half of to two hours. Using a slotted spoon, get rid of meat and mushrooms from braising liquid.

Place flour in a small bowl and add approximately 1/2 cup of water. Whisk speedily till there are not any lumps. Whisk about 1/2 cup of braising liquid into the flour aggregate.

Whisk flour mixture into the braising liquid within the pan. Place pot over medium warmness, stirring swiftly, till aggregate comes to a boil. Continue to whisk until bubbles collapse and appear like bullseyes, approximately three mins. Add beef and mushrooms back to the liquid and serve.