BEEF AND MUSHROOM RECIPES RECIPES

BRAISED BEEF & MUSHROOMS RECIPE | EATINGWELL

Braised Beef & Mushrooms Recipe | EatingWell image

Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped so it can absorb the wonderful taste of mushrooms, which completely permeate the sauce. If you find them, chanterelle mushrooms can be used in place of the shiitakes. Serve with whole-wheat egg noodles or spaetzle and a mixed green salad.

Provided by Perla Meyers

Total Time 3 hours 15 minutes

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 tablespoon butter
4 cups finely diced onions
2 large cloves garlic, crushed and peeled
2 tablespoons tomato paste
2 tablespoons sweet paprika
2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
4 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
1 teaspoon salt, divided
Freshly ground pepper, to taste
2 pounds cremini mushrooms, cut into 1/2-inch pieces
1 cup reduced-sodium beef broth
8 large shiitake mushroom caps, cut into 1/2-inch pieces
2-3 teaspoons finely minced fresh tarragon, or dill for garnish

Steps:

Preheat oven to 350 degrees F.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.
Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.
Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir
in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.
Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.

Nutrition Facts : Calories 258.3 calories, CarbohydrateContent 10.4 g, CholesterolContent 90.9 mg, FatContent 9.8 g, FiberContent 2 g, ProteinContent 32.3 g, SaturatedFatContent 3.2 g, SodiumContent 306.8 mg, SugarContent 4.3 g

BEEF AND MUSHROOM STEW RECIPE - FOOD.COM

Beef and Mushroom Stew Recipe - Food.com image

The sour cream is an unusual add-in for a beef stew, but it adds a lovely richness. This stew is definitely homey, but good enough for company.

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 3 hours

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
2 slices bacon, finely chopped
1 onion, peeled and chopped
2 cloves garlic, minced
1 carrot, peeled and sliced into thick coins
1 stalk celery, thickly sliced
1 teaspoon Worcestershire sauce
1 bay leaf
2 teaspoons dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (you can use less, if you wish)
1/4 cup all-purpose flour
2 lbs stewing beef, in large cubes
1/2 cup red wine
2 cups chicken stock
1 1/2 cups peeled white pearl onions (optional)
1/2 lb button mushroom, cleaned and left whole
1 cup sour cream (lowfat is fine)
2 tablespoons chopped fresh flat-leaf Italian parsley

Steps:

In a Dutch oven over medium heat, melt butter and add oil.
Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
Cook, stirring often, until onion is softened (it takes about 5 minutes).
Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
Add chicken stock and bring to a boil.
Reduce heat to low, partially cover pot, and let simmer for one hour.
Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
Continue to cook on low heat, partially covered, for another hour.
Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.

Nutrition Facts : Calories 623.9, FatContent 46, SaturatedFatContent 19.8, CholesterolContent 130.8, SodiumContent 503.9, CarbohydrateContent 14.5, FiberContent 1.6, SugarContent 3.6, ProteinContent 34

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