Forktionary

Beef Braised With Red Wine And Mushrooms Recipe

Indulge in this rich and deeply flavorful Beef Braise! Slow-cooked to perfection in a robust red wine sauce with earthy porcini and cremini mushrooms, this recipe delivers tender, melt-in-your-mouth beef. A touch of dried porcini adds an unparalleled depth of umami. Cooking Light approved, with 307 calories per 1 1/4 cup serving. Perfect for a cozy weeknight dinner or a special occasion!

Prep Time 30 mins
Cook Time 150 mins
Calories 399.1 kcal
Protein 60g
Rating 5.0 (4 Reviews)
Beef Braised With Red Wine And Mushrooms 100

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Braised With Red Wine And Mushrooms

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How to Make Beef Braised With Red Wine And Mushrooms

  1. Combine 1 ounce dried porcini mushrooms with 1 cup boiling water in a small bowl. Let stand for 30 minutes.
  2. Drain the porcini mushrooms, reserving the soaking liquid. Chop the mushrooms and set aside.
  3. Pat 2 lbs beef stew meat dry and season generously with salt and pepper.
  4. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
  5. Add half of the beef to the Dutch oven and sear for 5 minutes per side, until browned. Remove beef and set aside.
  6. Repeat with the remaining beef. Remove all beef from the pan.
  7. Add 1 large onion, chopped, to the Dutch oven and sauté for 3 minutes until softened.
  8. Add 8 ounces cremini or button mushrooms, sliced, and 1 medium carrot, chopped, to the pan. Sauté for 3 minutes until mushrooms are tender.
  9. Return the beef to the Dutch oven. Add the chopped porcini mushrooms, reserved porcini soaking liquid, 1 cup dry red wine, 1 cup beef broth, 2 sprigs fresh thyme, 2 bay leaves, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  10. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is very tender.
  11. Uncover and simmer for an additional 20 minutes to reduce the sauce slightly.
  12. In a small bowl, whisk together 1 tablespoon water and 1 tablespoon cornstarch. Add to the Dutch oven and bring to a boil, stirring constantly, until the sauce has thickened.
  13. Discard the thyme sprigs and bay leaves before serving. Serve hot.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

15g

Fat

37g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Beef Easy Seasonal Comfort Food Meat Taste Mood 4 Hours Or Less