2 lb. boneless moose chuck roast (or other stewing meat)
2 Tbsp. Wild Mushroom & Sage Olive Oil
2 onions, thinly sliced
1 lb. mixed mushrooms of your choice, sliced
2 cloves garlic, chopped
2 Tbsp. Dijon mustard
2 c. chicken broth
1 Tbsp. Worcestershire sauce
1 c. parsley, chopped
salt and pepper
With the rack in the middle position, preheat the oven to 150 °C (300 °F). In a large ovenproof pan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
In the same pan, brown the onions and mushrooms. Add oil, if needed. Add the garlic, mustard and cook gently for about 1 minute.
Return the meat to the pan and add the broth and sauce. Bring to a boil.
Cover and bake for about 2 hours and 30 minutes.
Remove the cover and continue cooking for about 30 minutes or until the meat is fork tender. Add the parsley and adjust the seasoning.
Serve the meat in chunks with new potatoes and sour cream.