Yes, there’s a balance of time and temperature to ensure that the meat doesn’t overcook and dry, yet the vegetables, like carrots and onions, soften but don’t break down. For this recipe, at least an hour, typically 1 ½ hour, is needed for simmering the liquid

Cooking coarse cuts of beef with an abundance of connective tissue like chuck thrive under low and slow cooking times, like stewing. This is because the longer the beef cooks between 160 to 180ºF (71 to 82ºC), the more collagen is converted to soft gelatin, which makes it much easier to chew.

Cook the mushrooms separately
Mushrooms soak up water and significantly shrink in size when cooking for a long time, like in a stew. For the best contrast in texture, it’s best to stir them into the dish right before serving or serve them on the side.
I prefer to keep the mushrooms large by cutting them into quarters instead of slices. Then saute them in butter, olive oil, and just a sprinkle of salt. The dry heat adds a golden color while the milk solids in the butter lightly brown and provide nutty notes.

Storing and freezing
This recipe can be made two days in advance if desired. Leftovers should be cooled entirely first, then placed in an airtight container and stored for up to 3 days in the refrigerator. You can also freeze individual containers for up to 1 month.

Reheat on the stove or microwave for about 2 to 3 minutes for small amounts. Add more water, beef broth, or stock to loosen the sauce if needed.

What to serve with this