Beef Manhattan

Beef Manhattan

Recently my husband went on a trip to see his brother that lives in northern Indiana, near Michigan.  When he returned, we were sitting at the dinner table and he says to me "Do you think you could make Beef Manhattan some time?"  I, of course, was intrigued because we sort of have this unspoken rule of I make it, he eats it.  I reply "Sure, I can do that." and he seemed pleased.  The thing is, up until this moment, I had never heard of Beef Manhattan.  So off to Google I went to do some research.  What I found out was there are SEVERAL ways to make this succulent dish.  So I took a little of this, and a little of that and what I came up with was DE-LICIOUS!  I can't wait to share it with you so...

Let's Get Started!

Beef Manhattan:
*Prep Time: 10 min.  *Cook Time: 3 hours  *Difficulty:  Easy  *Servings:  4-6

Ingredients:


  • 1 3-4 lb. Chuck Roast
  • 1 c. Dry Red Wine
  • 4 c. Beef Stock
  • 6-8 Cremini Mushrooms, sliced
  • 1 Onion, sliced
  • 4-6 Cloves of Garlic, crushed
  • 1 tsp. Thyme
  • 2 tbsp. Corn Starch
  • Salt & Pepper, to taste
To begin you will need to preheat the oven to 375 degrees. 



Next pat the chuck roast dry and season liberally with salt and


Pepper.
As always, make sure to rub the seasoning into the beef.


After that, place an oven proof pot such as a Dutch Oven over high heat and add a little extra virgin olive oil.


Once the pan has become smoking hot add the beef and allow it to brown on both sides.  This will take 3-5 minutes per side.


While the beef is browning I like to take that time to prepare all of the vegetables.


Once both sides of the beef are browned, and the vegetables prepped, you can add the wine to the pot.  I like to let this reduce by a little less than half.


While the wine is reducing you can throw in your mushrooms, onions, and garlic.
If you are using fresh thyme you can throw that in as well.


Once the wine has reduced you can add the beef broth.


Add a little salt and


Pepper then stir it around a little.


Cover it and place in the preheated oven for 3-4 hours.


This is what the roast looks like after three hours.
As you can see it is falling off the bone.
I can't express to you how lovely the aroma in my kitchen is right now.


Remove the roast from the pot and set to the side to be shredded.


Now we are going to finish the sauce for the Beef Manhattan.
In a measuring cup place the corn starch and


Add about a 1/2 c. of water to it.
Stir it until it makes what is called a slurry.
This is going to thicken the juices and create that beautiful, silky sauce.


Pour in the slurry.


Whisk everything together and bring to a simmer.
Allow the sauce to simmer until is thickens.
When it gets to a gravy-like consistency, it is ready.
Taste for seasoning and make any adjustments you feel it may need.


While you are waiting for the sauce to thicken you can shred your beef.


Return the beef to the pot.


I realized that I had forgotten to add the thyme, so I added it hear.

Beef Manhattan

Traditionally Beef Manhattan is served over a slice of bread stacked with a heaping portion of mashed potatoes and there you have it!  This may not be the prettiest dish you have ever seen, but I PROMISE you it will be one of the most delicious dishes you will ever put in your mouth!

Now you may be thinking to yourself "That sounds delicious, but I don't have three hours to make dinner when I get home.  Well, the beauty of this dish is that it can be done in the slow cooker.  Just put everything in and cook for 8-10 hours on low.  Then pour the liquid into a skillet to make the sauce when you get home.  See, you CAN have this any night of the week you desire so there is no excuse not to get in the kitchen and make it TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Beef Manhattan:
*Prep Time: 10 min.  *Cook Time: 3 hours  *Difficulty:  Easy  *Servings:  4-6

PRINTABLE RECIPE

Ingredients:


  • 1 3-4 lb. Chuck Roast
  • 1 c. Dry Red Wine
  • 4 c. Beef Stock
  • 6-8 Cremini Mushrooms, sliced
  • 1 Onion, sliced
  • 4-6 Cloves of Garlic, crushed
  • 1 tsp. Thyme
  • 2 tbsp. Corn Starch
  • Salt & Pepper, to taste
Directions:
  1. Preheat the oven to 375.
  2. Pat the chuck roast dry and liberally season with salt and pepper on both sides.
  3. Place and oven proof pot over high heat and add a little extra virgin olive oil. 
  4. When the pot is smoking hot add the roast and brown on both sides. 
  5. Once the roast is browned on both sides add the wine and let reduce by half.
  6. Add the onions, mushrooms, garlic, and thyme.  
  7. Add the beef stock and season with a little salt and pepper.  
  8. Stir around and little, cover and place in the oven for 3-4 hours.*
  9. Once the roast is fully cooked remove from the pot and set to the side to shred. 
  10. To finish the sauce make a slurry in a measuring cup with the corn starch and a 1/2 c. of water. 
  11. Bring the liquid in the pan to a simmer and pour in the slurry.  Whisk together and let simmer until it thickens to a gravy-like consistency.  Taste for seasoning and make any adjustments needed. 
  12. Return the shredded beef to the pan. 
  13. Serve over a slice of bread with a heaping portion of mashed potatoes.
  14. ENJOY!
*For a slow cooker option place in the slow cooker at this point and cook for 8-10 hours on low.
To make the sauce simple pour it into a skillet and add the slurry.  

No comments

Back to Top