How do I braise thee?

It's winter. And except for the past three days, it's been pretty damn cold, for San Francisco. The temps have been down to the 30s. This is the perfect time to make stew. I love braised dishes. They're usually made from the cheaper cuts of meat. The tendons and collagen breaks down during the long cooking process and makes for a rich, unctuous sauce.

I made Braised Beef Stroganoff from the NY Times over the weekend. The original recipe calls for beef tenderloin, but this recipe uses chuck roast. Right now, I'm on a student budget and filet mignon is a bit pricey.

Braised Beef ‘Stroganoff’

2 ½ pounds beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
2 tablespoons vegetable oil
3 medium yellow onions, peeled and sliced
½ cup white wine
1 teaspoon Dijon mustard
¾ cup yogurt
2 tablespoons butter
8 ounces button or crimini mushrooms, stems removed and caps sliced
Cooked and buttered egg noodles (optional).

1. Preheat the oven to 300 degrees. Season the beef all over with salt and pepper. Heat the oil in a stew pot over high heat. When hot, add the beef and cook, in batches if needed, until browned. Transfer to a plate.

2. Reduce heat to medium-low, add the onions and cook, covered, stirring occasionally, until the onions are softened, about 15 minutes. Add the white wine, 2 cups of water and a pinch of salt, scraping the caramelized bits stuck to the bottom of the pan. Return the beef and its juices to the pot and bring to a boil. Cover, place in the oven and cook until the beef is tender, about 2 ½ to 3 hours.

3. Transfer the beef and ¼ of the onions to a large plate. Purée the remaining onions and cooking liquid in a blender with the mustard and yogurt, and season to taste with salt and pepper. Return the beef and the reserved onions to the cooking pot and stir in the sauce.

4. Melt the butter in a skillet over medium-high heat. Add the mushrooms and sauté until tender. Season with salt, and add to the pot. If you choose, serve over buttered egg noodles.
Serves 6.
Adapted from Daniel Patterson.