A hearty and flavorful braised beef dish with mushrooms and pearl onions, perfect for a cozy dinner.
Prepare the mushrooms by cleaning them and removing the stems if using shiitake. Slice them if they are large.
Use a damp cloth to clean mushrooms instead of washing them to avoid excess moisture.
Heat butter and half the olive oil in a large saucepan over medium-high heat. Add the mushrooms and sauté until tender, then remove and set aside.
Ensure the pan is hot before adding mushrooms to achieve a nice sear.
In a bowl, mix the flour and salt. Coat the beef pieces in the flour mixture.
Shake off excess flour to prevent clumping during cooking.
In the same pan, heat the remaining olive oil and brown the beef in batches. Remove and set aside.
Avoid overcrowding the pan to ensure even browning.
Add the coffee, water, garlic, vinegar, brown sugar, Worcestershire sauce, thyme, bay leaves, and oregano to the pan. Return the beef to the pan and bring to a boil.
Scrape the bottom of the pan to deglaze and incorporate all the flavors.
Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Check occasionally to ensure the liquid doesn't evaporate too much; add water if needed.
Add the carrots and pearl onions to the pan. Continue to simmer until the beef is tender, about 30 minutes.
Cut carrots into uniform pieces for even cooking.
Stir in the cooked mushrooms and season with black pepper to taste.
Taste and adjust seasoning before serving.
Serve the braised beef with your choice of mashed potatoes or noodles, garnished with fresh thyme.
Warm the serving plates to keep the dish hot longer.
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