For this recipe, either use a large Griddle pan with a lid, or you may use a sauté pan then transfer the ingredients to a larger pot. Ideally, you can sauté the meat and vegetables in the same pan you will use to simmer all the ingredients, thus preserving all the flavors.
When preparing the meat, the olive oil helps hold the seasoning, and no additional oil is needed when browning the cubes. The meat should always be cooked at room temperature; if too cold, it will be tough. Also, the garlic is not sautéed in this recipe.
Sometimes over heat, garlic will turn brown and develop a bitter taste. For this recipe, mince the garlic to release maximum flavor and combine with the other herbs. To save time, measure the sage, oregano and parsley and combine it with the garlic cloves in your food processor, then mince them at the same time.
This recipe calls for you to sauté the mushrooms separately (not combined with other ingredients). It is also important to do them in small batches, rather than piled on top of each other in the pan. The reason for this is to give the mushrooms a nutty, rich flavor instead of a bland, boiled taste. There will be a big difference. Also, use button mushrooms, the smaller the better, and sauté them whole to truly enhance the flavor.
6 lbs. London Broil, cubed
1 cup Olive Oil
1 lb. Crimini Mushrooms (baby Portabella / button mushrooms), whole
4 Carrots, cut diagonally into 1″ chunks
2 cups Celery, minced
3 cups White Onions, minced
5 oz. Tomato Paste
4 cups Beef Broth
1 bottle Dry Red Wine
10 Garlic Cloves, minced
4 TBLS Fresh Sage, minced (or 1 TBLS Dry Sage)
4 TBLS Fresh Oregano, minced (or 1 TBLS Dry Oregano)
2 cups Fresh Parsley Leaves, loosely packed then minced
½ tsp. Red Chile Flakes (optional, but they add flavor, not heat)
Salt & Pepper, to taste
* Cube the meat and pat it dry on paper towels to remove any moisture. If you don’t, water will release while in the pan and instead of browning, you will get a steaming effect, which is less desirable. Combine meat, ¼ cup olive oil, and salt & pepper to taste.
Heat a non-stick pan on high heat. When hot, add meat in a single layer. Sear meat until golden brown, then remove to a platter. Allow pan to re-heat and repeat the process until all meat has been browned.
Add ¼ cup olive oil to pan and sauté the mushrooms in a single layer at high heat until golden brown; remove to platter.
Add ½ cup olive oil to pan and sauté the carrots, celery, and onions until barely tender. Leaving the vegetables in the pan, add back the meat, mushrooms, and any juices. In a separate dish, mix the tomato paste in the beef broth until dissolved, then add to pan.
Add the bottle of wine to the pan. Add the minced garlic, sage, oregano and parsley to the pan. Add salt, pepper and red chili flakes (as desired) to the pan.
Bring mixture to a boil, cover the pan, and reduce heat to lowest setting. Cook for 30 minutes to combine the flavors and make the meat tender, then uncover the pan and cook for another 1-1/2 hours, still on low heat. The additional cooking time without a lid will reduce the liquid to a nice sauce. Serve over steamed rice.
You will be using red wine in this recipe. Remember: If you won’t drink it, don’t cook with it. Also, don’t buy cooking wine. White or red wines labeled as “cooking wine” have salt added and are of very low quality. And if the alcohol content is a concern, remember that the alcohol will burn off while cooking, leaving only additional flavor.