BEEF & MUSHROOM BRAISED STEW
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. -Amy Wertheim, Atlanta, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
BEEF TIPS AND MUSHROOMS BRAISED IN RED WINE
Make and share this Beef Tips and Mushrooms Braised in Red Wine recipe from Food.com.
Provided by DrGaellon
Categories Meat
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season flour with salt and pepper. Dredge beef tips in flour.
- Heat oil until smoking in a large skillet. Add beef and brown. Turn to brown all sides. Transfer beef to slow cooker.
- Add onion and mushrooms to skillet. Cook until soft and browned. Add to slow cooker.
- Deglaze skillet with wine, scraping up any browned bits from the pan. Add to slow cooker.
- Add boullion, tomato sauce and garlic to slow cooker. Cook on high 2-3 hours or low 5-6 hours until beef is very tender.
- Add Worcestershire sauce and stir well. Serve over mashed potatoes or buttered noodles.
Nutrition Facts : Calories 105.4, Fat 3.6, SaturatedFat 0.5, Sodium 171.8, Carbohydrate 6.4, Fiber 1.2, Sugar 3.4, Protein 2.3
SIRLOIN TIPS AND MUSHROOMS
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Provided by GRANNYA
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
- Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.
Nutrition Facts : Calories 257 calories, Carbohydrate 7.1 g, Cholesterol 49.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 21.7 g, SaturatedFat 3.5 g, Sodium 555.5 mg, Sugar 3.1 g
BRAISED BEEF IN RED WINE
A hearty classic that tastes even better when made a day or two in advance
Provided by Raymond Blanc
Categories Dinner, Main course
Time P1DT6h
Number Of Ingredients 14
Steps:
- A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
- The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
- Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
- Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
- Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
- To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
- For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.
Nutrition Facts : Calories 894 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 78 grams protein, Sodium 1.88 milligram of sodium
BRAISED BEEF WITH MUSHROOMS
This slow-cooked beef is so tender, it melts in your mouth. The ingredients have time to season the meat, and it's a delicious entree for two. -Pamela Boersma, Monument, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 361 calories, Fat 19g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 724mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
MUSHROOM BEEF TIPS
Make and share this Mushroom Beef Tips recipe from Food.com.
Provided by weekend cooker
Categories Meat
Time 4h15m
Yield 1 meal, 4 serving(s)
Number Of Ingredients 6
Steps:
- Put meat in slow cooker. Sprinkle dry onion soup over the meat.
- Mix soda, mushroom soup, mushrooms (undrained), and red wine together in a large bowl.
- Spoon over meat, being careful not to disturb the onion soup mix.
- Cover, and cook on high for 4 hours. Do not stir or remove lid until time is up.
- Serve over cooked rice or noodles.
BEEF BRAISED WITH RED WINE AND MUSHROOMS
Add a tsp or two of ground dried mushrooms with the broth and wine to give it more depth. dried meaty earthy mushrooms if possible. From Cooking Light: calories 307, fat 10.3 (sat 3.8) carb 19.9, serving size 1 1/4 cups
Provided by MarraMamba
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
- Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
- Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
- Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
- Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.
Nutrition Facts : Calories 399.1, Fat 23.2, SaturatedFat 7.4, Cholesterol 82.2, Sodium 548.1, Carbohydrate 10.8, Fiber 1.8, Sugar 3.8, Protein 30.3
BEEF TIPS IN RED WINE SAUCE
Steps:
- 1. Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.
- 2. Turn the cubes frequently to ensure even browning on all sides.
- 3. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
- 4. Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
- 5. Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
- 6. Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
- 7. Allow the flour mixture to \"toast\" in the pan without burning for 30 seconds to 1 minute.
- 8. Then, stir in the red wine and beef broth.
- 9. Stir until the liquid comes to a boil and thickens very slightly.
- 10. Reduce heat to low, cover loosely, and simmer for 20 minutes.
- 11. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.
- 12. While the meat is cooking, cook the noodles according to package directions.
- 13. When tender, stir the noodles and parsley into the beef mixture and heat through.
BEEF IN RED WINE WITH MELTING ONIONS
Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
- Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
- Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
- After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
More about "beef tips and mushrooms braised in red wine recipes"
BRAISED BEEF AND MUSHROOMS WITH POLENTA - THE BUSY BAKER
From thebusybaker.ca
5/5 (5)Total Time 1 hr 20 minsCategory Main Course, Main DishCalories 768 per serving
- Heat a large heavy bottomed pot (I like using my enamelled cast iron pot for recipes like this) over medium-high heat and add the olive oil.
- Season the cubes of beef chuck with salt and pepper and brown them on all sides in the pot. You may have to do this in 2 batches to avoid overcrowding the pan. Don't worry about cooking the beef all the way through at this stage - just brown the outside.
- Remove the browned beef to a plate and add the onions, garlic, carrots and celery to the pot. Let the vegetables cook just until they've begun to soften.
INSTANT POT BEEF BURGUNDY - JO COOKS
From jocooks.com
RED WINE BEEF AND MUSHROOMS RECIPE - PILLSBURY.COM
From pillsbury.com
BRAISED BEEF TIPS IN RED WINE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
BEEF STEW WITH MUSHROOMS AND RED WINE - GREEDY …
From greedygourmet.com
RED WINE BRAISED BEEF TIPS - KJ AND COMPANY
From kjandcompany.co
3.6/5 (121)Total Time 3 hrs 20 minsCategory DinnerCalories 345 per serving
- Evenly coat all the beef stew meat with the flour on all sides. In a large Dutch oven or stock pot, heat 2 tablespoons of olive oil over medium heat. Working in batches, add in enough beef stew meat to evenly coat the bottom of the pan and sauté until browned on all sides. Remove the first batch and add in the next, repeating this process until all the meat has been browned and set aside, making sure to not burn the bottom of the pan (reduce the heat if so).
- Add in the last tablespoon of olive oil into the pot and add in the onion, salt and pepper. Sauté for a couple minutes, then add the red wine into the bottom of the pan to deglaze the pan. Add in the balsamic vinegar and beef stock.
- Nestle the beef back into the sauce and bring to a simmer. Add the fresh herbs on top, cover with a lid, reduce the heat to low and allow to braise on low heat for 2 hours. After 2 hours, remove the lid and allow to simmer for another 30 minutes or so or until the sauce has reduced and thickened.
WINE BRAISED BEEF WITH MUSHROOMS | THE MODERN PROPER
From themodernproper.com
5/5 (30)Total Time 3 hrs 40 minsCuisine AmericanCalories 530 per serving
RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND …
From rekiyi.edoh.dynu.net
SLOW-BRAISED BEEF IN RED WINE | TESCO REAL FOOD
From realfood.tesco.com
BEEF BRAISED WITH RED WINE AND MUSHROOMS RECIPE
From myrecipes.com
7 GERMAN SIDE DISHES TO SERVE WITH BEEF SCHNITZEL
From cookindocs.com
BRAISED MUSHROOMS | AUSTRALIAN MUSHROOMS
From australianmushrooms.com.au
BRAISED BEEF SHORT RIBS - MOMSDISH
From momsdish.com
ONION-BRAISED BEEF BRISKET - A FAMILY FEAST®
From afamilyfeast.com
EASY BRAISED BEEF WITH MUSHROOMS RECIPE - MOMSDISH
From momsdish.com
RED WINE BRAISED MUSHROOM SAUCE - EATINGWELL
From eatingwell.com
CLASSIC BRAISED BEEF RECIPE
From allrecipes.com
BRAISED BEEF & MUSHROOMS - EATINGWELL
From eatingwell.com
CHASHU PORK RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEAT - BRAISED BEEF TIPS IN RED WINE + VIDEO RECIPES
From findsimplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love