Braised Beef With Mushrooms Recipes

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BRAISED BEEF WITH MUSHROOMS



Braised Beef with Mushrooms image

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

3/4 pound beef stew meat
1 tablespoon canola oil
1 small onion, sliced
1/3 cup dry red wine or beef broth
1 cup sliced fresh mushrooms
1 cup water
2 tablespoons onion soup mix
1-1/2 teaspoons Worcestershire sauce
1 garlic clove, minced
Dash pepper

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.

BEEF & MUSHROOM BRAISED STEW



Beef & Mushroom Braised Stew image

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

1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 pound sliced fresh mushrooms
2 medium onions, sliced
2 garlic cloves, minced
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1/2 cup brandy
1 tablespoon tomato paste
1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
3 tablespoons all-purpose flour
3 tablespoons water
Hot mashed potatoes

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.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS



Braised Beef with Shallots and Mushrooms image

This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h

Yield 4

Number Of Ingredients 14

1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallots, peeled
3 cloves garlic, minced
1 (8 ounce) package mushrooms, cut in quarters
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 cup Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 lemon
¼ cup chopped fresh parsley

Steps:

  • Season the beef with the salt and black pepper.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
  • Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
  • Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
  • Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
  • Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS



Braised Beef with Shallots and Mushrooms image

Provided by Food Network

Time 2h55m

Yield 4 servings

Number Of Ingredients 12

1 beef chuck pot roast, cut into serving-sized pieces (about 1 1/2 pounds)
1/4 cup all-purpose flour
3 tablespoon butter
1/2 pounds small shallots, peeled
1 cup Swanson® Beef Stock
2 medium tomatoes, chopped (about 2 cups)
3 tablespoon balsamic vinegar
1 tablespoon packed brown sugar
2 large carrots, cut into 2-inch pieces (about 1 cup)
2 cups mushrooms, cut into quarters (about 5 ounces)
1/4 cup chopped fresh parsley
2 tablespoon grated lemon zest

Steps:

  • Coat the beef with the flour.
  • Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.
  • Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
  • Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
  • Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.
  • Serving Suggestion: Serve with wheat dinner rolls.

BRAISED BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES



Braised Beef with Mushrooms and Roasted Root Vegetables image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds beef (chuck or round), cut into 1 1/2 inch cubes
6 tablespoons oil, plus 2 tablespoons, plus 2 tablespoons
4 ounces chopped onion
2 ounces chopped celery
2 ounces chopped carrot
2 cloves garlic, minced, plus 1 clove
2 tablespoons tomato paste
2 quarts veal stock
2 bay leaves
8 ounces shiitake mushrooms, sliced
8 ounces portobello mushrooms, sliced
1 teaspoon chopped thyme leaves
8 ounces tourneed carrots
8 ounces tourneed celeriac
8 ounces tourneed turnips

Steps:

  • In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
  • In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC



Braised Beef Brisket with Onions, Mushrooms, and Balsamic image

Provided by Anne Burrell

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 (5-pound) beef brisket
Kosher salt
1/4 pound slab bacon, skin removed and reserved, bacon cut into lardons
3 large onions, thinly sliced
3 celery ribs, thinly sliced on the bias
4 cloves garlic, smashed and finely chopped
1 pound cremini mushrooms, stemmed and finely sliced
2 cups balsamic vinegar
3 to 4 cups chicken stock
4 bay leaves
1 fresh thyme bundle
1 bunch finely chopped fresh chives, for garnish

Steps:

  • Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
  • Preheat the oven to 375 degrees F.
  • Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
  • Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
  • Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
  • Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

EASY BRAISED BEEF WITH MUSHROOMS RECIPE



Easy Braised Beef with Mushrooms Recipe image

This easy Braised Beef recipe is juicy, tender, and super flavorful. Perfect over your favorite grain or paired alongside roasted veggies!

Provided by Natalya Drozhzhin

Categories     Main Course     Meats

Time 1h50m

Number Of Ingredients 9

3 lbs Beef (chuck roast)
4 tbsp olive oil
2 large onion
1 lb mushrooms
1 tbsp ground black pepper
1 tbsp salt (adjust to taste)
1 tsp ground cumin
3 bay leaves
2 cups Beef broth

Steps:

  • Trim the Beef of any excess fat and cut the beef into 3-inch pieces. Set it aside.
  • Chop the onions into one inch chunks and the mushrooms into halves. Set the veggies aside.
  • Preheat a Dutch oven (or another oven-safe dish) with 2 tablespoons of oil over medium-high heat. Add in the Beef and brown each piece on all sides. Remove the Beef from the pot and set it aside.
  • In the same pan, add 2 more tablespoons of oil and cook the onions and mushrooms in the Beef drippings until they turn a light shade of brown.
  • Add the Beef back into the pan and season the pot with salt, cumin, and black pepper. Add in bay leaves and beef broth. Cover with a lid.
  • Bake in a preheated oven to 375°F for about 90 minutes or until Beef is tender. Serve immediately with your favorite side dish and enjoy!

Nutrition Facts : Calories 699 kcal, Carbohydrate 7 g, Protein 43 g, Fat 55 g, SaturatedFat 19 g, TransFat 3 g, Cholesterol 161 mg, Sodium 1618 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving

BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS



Braised beef with red onions & wild mushrooms image

Rich, sticky and packed with flavour, this is the kind of beef dish that puts a smile on everyone's face, even on the bleakest winter day

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 3h

Number Of Ingredients 7

1.5kg/3lb 5oz braising steak , thickly sliced
500g red onion (about 3)
15g dried porcini mushrooms
3 tbsp olive oil
1 tbsp plain flour
425ml port
250g chestnut mushroom , whole, or halved if large

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.
  • Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.
  • Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it's getting too thick, add a splash of boiling water.
  • Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.

Nutrition Facts : Calories 570 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 0.4 milligram of sodium

BRAISED BEEF AND MUSHROOMS



Braised Beef and Mushrooms image

Knowing folks on restricted diets need to please their taste buds, too, our home economists came up with this flavorful treatment for beef. Bits of vegetables in a hearty wine-flavored sauce make the meat moist and delicious. Even without salt, it's a mouthwatering choice for dinner!

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 16

1-1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes
1 tablespoon olive oil
1 cup finely chopped turnip
1/2 finely chopped onion
3 cups sliced fresh mushrooms
6 garlic cloves, minced
1-3/4 cups red wine vinegar
1-1/4 cups water
1/4 cup tomato paste
3 teaspoons sodium-free beef bouillon granules
2 teaspoons prepared horseradish
1-1/2 teaspoons dried tarragon
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked noodles, optional

Steps:

  • In a large nonstick saucepan, brown meat in oil; drain. Remove meat from pan; set aside. In same pan, cook turnip and onion for 3 minutes or until lightly browned. Stir in mushrooms and garlic; cook and stir for 3-4 minutes or until turnips are tender., In a small bowl, combine the wine or broth, water, tomato paste, bouillon granules, horseradish, tarragon and pepper until smooth. Gradually stir into skillet. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for about 1-1/4 hours or until meat is tender. Uncover; simmer 15 minutes longer., In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.

Nutrition Facts : Calories 298 calories, Fat 11g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 134mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

MISO-BRAISED BEEF WITH KING MUSHROOMS



Miso-Braised Beef with King Mushrooms image

As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 2h50m

Yield 4

Number Of Ingredients 15

1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons peanut oil
1 tablespoon butter
3 king trumpet mushrooms, halved lengthwise
1 yellow onion, diced
¼ cup sake
3 tablespoons yellow miso
2 tablespoons maple syrup
2 tablespoons ketchup
½ cup chicken broth
1 tablespoon rice wine vinegar
¼ cup thinly sliced red chile pepper
¼ cup thinly sliced green onions

Steps:

  • Season beef with kosher salt, black pepper, and cayenne.
  • Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.
  • Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.
  • Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.
  • Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
  • Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 15.7 g, Cholesterol 137.6 mg, Fat 42.4 g, Fiber 0.9 g, Protein 35.7 g, SaturatedFat 15.7 g, Sodium 988.2 mg, Sugar 10.4 g

GUINNESS BRAISED BEEF WITH MUSHROOMS



Guinness Braised Beef With Mushrooms image

Make and share this Guinness Braised Beef With Mushrooms recipe from Food.com.

Provided by JackieOhNo

Categories     Stew

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons vegetable oil (or as needed)
3 lbs boneless beef roast (chuck or round, trimmed, cut into 1-1/2 inch cubes)
salt & freshly ground black pepper
4 medium onions, coarsley chopped
3 carrots, pared, sliced thick
3 garlic cloves, bruised, peeled
6 whole allspice
3 whole cloves
2 sprigs fresh parsley
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 dried red chili pepper
1 (13 3/4 ounce) can beef broth
1 (12 ounce) bottle Guinness stout
2 teaspoons tomato paste
2 tablespoons unsalted butter
2 cups fresh mushrooms, thickly sliced
1 tablespoon red wine vinegar (or to taste)
2 -3 tablespoons chopped fresh parsley

Steps:

  • Arrange rack in lower third of oven. Preheat oven to 350 degrees.
  • Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed.
  • Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
  • Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
  • Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking.
  • Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.).
  • Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes.
  • Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.

Nutrition Facts : Calories 807.7, Fat 25.1, SaturatedFat 7.6, Cholesterol 146.9, Sodium 734.7, Carbohydrate 47.2, Fiber 5.5, Sugar 5.2, Protein 55.9

RICH BRAISED BEEF WITH MELTING ONIONS



Rich braised beef with melting onions image

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 10

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

Steps:

  • Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
  • Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium

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