Miso Braised Beef (thank you Chef John)

This is another recipe from Chef John that I wanted to try. You can get his ingredients and video here (I recommend watching it).

2 tblsp peanut, vegetable or olive oil
1 (2 1/2 lb) beef chuck cut into 2 inch strips or cubes
1 tblsp butter
3-4 king trumpet mushrooms, halved (I couldn't find any so I cut up 2 portobello mushrooms into about 4 strips per cap)
1 yellow onion, diced
1/4 cup sake or white wine
3 tblsp yellow miso
2 tblsp maple syrup (not pancake syrup, you want real maple syrup)
2 tblsp ketchup
1/2 cup chicken stock or broth

Pat your beef dry and season all sides with salt and pepper. Put your oil in your pan or dutch oven (I prefer the dutch oven) and sear the beef on all sides. Set aside on a plate and turn off the heat. Add butter to the pot. Once the butter has melted turn the heat to medium and put the mushrooms in cut side down and brown-takes about 3-4 minutes per side. When browned on both sides remove from the pot and put with the beef. The bottom of your part is going to be dark and crusty and this is a good thing. Don't be worried. Add the onion to the pot and season with salt and pepper. Cook for 3-4 minutes, until the onion just starts to get color. Add sake or wine to deglaze the pot. Before the wine evaporates add the miso, maple syrup, ketchup and stock and stir to combine. Once your liquid is simmering add the meat, mushrooms and any juice accumulated from them. Cover and cook on low to medium low heat for 2-3 hours or until the meat is fork tender. You want your liquid to be at a nice simmer, not a boil. After about an hour turn the meat over for a more even cook. If your pot looks too dry you can add more stock. Once your meat is fork tender taste for seasoning and serve! We had ours over mashed potatoes but you can do rice or noodles or anything you want. It was really good with the potatoes.