2 lbs stew beef
sea salt and black pepper
2 tbsp olive oil
2 tbsp butter
1 small shallot, finely chopped
2 cloves garlic, minced
2 tbsp Worcestershire sauce
8 oz cremini mushrooms, thinly sliced
1 cup beef stock
1/4 cup heavy cream
Season beef chunks generously with sea salt and black pepper.
Heat olive oil in a large skillet over medium high heat. Once the pan is hot, add the beef to the pan and sear on both sides until nice and browned.
Remove the beef from the pan and set aside. Reduce heat to medium low.
Add the butter, shallot and garlic to the pan. Sauté for 2-3 minutes.
Add the Worcestershire sauce and the mushrooms to the pan. Sauté until the mushrooms have released their liquid and the liquid has evaporated.
Deglaze the pan with the beef broth and use a rubber spatula to scrape up any bits from the bottom of the pan and mix in. Add the heavy cream to the pan and mix in.
Bring to a boil over medium heat and then reduce the heat to low.
Let simmer on low, stirring occasionally until the sauce has started to thicken. About 10 minutes.
Add the beef back to the pan and coat in the sauce. Let cook an additional 5-10 minutes or until the meat is tender and the sauce has finished thickening.