Preheat oven 225°F
Melt butter with olive oil in a heavy, medium / large size casserole, add finely chopped carrot and and diced onion, stir it for 2 -3 minutes, then add the meat and brown it evenly over moderate heat.
When meat is thoroughly browned all over, add herbs and tomatoes. Pour in beef stock and wine and season to taste with salt and pepper. Bring to simmering point over a low heat. Cover pan tightly and transfer to the oven. Cook for about 2 hours.
When meat is tender, remove it from the pan and keep it hot.
Skim pan juices of excess fat if necessary, and rub juices and vegetables through a fine sieve. Pour back into the casserole and boil vigorously, stirring, until the liquid reduced by one half.
Return meat to the casserole together with sliced mushrooms. Bring to simmering again. Reduce the heat all the way and very gently and simmer about one hour or longer to finish allowing the flavor to develop solely.
Just before serving, lift out the meat, drain back the juice into casserole. Slice meat thickly and arrange on a heated serving platter.
- 4 Pound top round beef
- 1/2 stick of butter about 3 tblspn
- 2 tablespoons olive oil
- 4 large carrots, finely chopped
- 4 onions, finely chopped
- 2 tablespoon parsley
- 1/2 teaspoon dried thyme
- 2 small bay leaves
- 4 medium size tomatoes.
- 3 cups beef stock
- 1 cup red wine
- Salt and pepper
- 1 pound mushrooms, thin sliced
- 1 teaspoon fenugreek
- 3/4 cup table cream
- 3 tablespoon lemon Juice