Boeuf aux Champignons

Mushroom hunting is popular in the spring and summer at the farm. The cooks use the Wild Chantarel and Morel mushrooms found in the farm’s 100 acre forest to compliment the flavour of the grass fed beef to make this a favourite meal


3-4 lb beef pot roast, trimmed of excess fat (reserve)
½ c flour
salt & pepper
2 onions, sliced
¼ c ketchup
1/3 c cooking sherry or red wine
1 clove garlic, minced
¼ tsp mustard
¼ tsp marjoram
¼ tsp rosemary
¼ tsp thyme
1 bay leaf
1 c sliced mushrooms
2 Tbsp butter

1 Tbsp flour
¼ c water


Pre heat oven 300 deg.

In a Dutch oven over medium high heat add 2 Tbsp butter and when bubbly add sliced mushrooms. Sauté till golden, remove from oven and set aside along with the juices.

In the same Dutch oven ad reserved fat cook till mostly melted, while fat is melting dredge roast in flour and generously season with salt & pepper. Add onions to hot fat and sauté till golden, remove and set aside. Add in roast and gently brown on all sides turning down heat if necessary. Add onions back in along with all the next ingredients. Cover: cook slowly for 2 -2 ½ hrs or till done.

When done add mushrooms as well as any liquid, heat. Remove meat to a warm platter. Skim off any excess fat from stock. Put Dutch oven on stovetop and over medium heat blend in 1 Tbsp flour and stir continually with a whisk till all lumps are gone. Add ¼ c water and continue to stir bringing back to a boil and cook till sauce thickens. Adjust seasoning to taste, serve along side of roast.