BRAISED BEEF WITH SHALLOTS AND MUSHROOMS
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
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 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.
EASY BRAISED BEEF WITH MUSHROOMS RECIPE
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
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 MUSHROOMS AND ROASTED ROOT VEGETABLES
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 WITH SHALLOTS AND MUSHROOMS
[DRAFT]
Provided by Food Network
Time 3h
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1. Season the beef with the salt and black pepper.
- 2. 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.
- 3. 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.
- 4. 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 1½ hours.
- 5. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
- 6. 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.
BRAISED BEEF CHEEKS WITH LOBSTER MUSHROOMS
With this dish you can turn an inexpensive, underutilized cut of beef into a succulent, tender, soul-satisfying stew; once it's in the oven, you need do nothing but enjoy the amazing aromas that fill your house. (Do plan your time accordingly, though, as it spends at least five hours in the oven.) This dish, like any stew, is best made a day ahead but is fine served the same day. It's great served atop soft polenta or horseradish-spiked mashed potatoes. Leftovers make a wonderful rustic pasta sauce, as well. A large Dutch oven is best for making this, but a wide-bottomed stock pot with a tight-fitting lid works, too. Just make sure it fits in your oven!
Yield SERVES 4 TO 6
Number Of Ingredients 19
Steps:
- Position a rack in the lower third of the oven and heat to 250°F.
- Heat the beef stock in a medium pan over low heat and keep warm.
- Season the beef cheeks with 1 tablespoon salt and 2 teaspoons pepper, and sprinkle the flour evenly all over.
- Put a large Dutch oven or wide-bottomed stock pot over medium-high heat. When hot, add 2 tablespoons of the oil and enough of the beef chunks to make a roomy single layer in the pan. Cook, turning the beef as needed, until browned all over, about 6 to 7 minutes. Transfer to a large plate and repeat with the remaining beef, working in batches as necessary and adding another tablespoon or so of oil if the pot seems too dry.
- Add 2 tablespoons more olive oil to the pan, then add the onions. Cook, stirring frequently and scraping the browned bits off the bottom of the pan, until they start to soften and are barely brown on the edges, 3 to 5 minutes. Add the carrots, celery root, thyme, bay leaves, garlic, 1 teaspoon salt, and a few grinds of pepper. Cook, stirring frequently, until the celery root starts to soften, about 6 minutes.
- Return the beef and any accumulated juices back to the pot. Stir well for another minute or so to combine.
- Add the wine and bring just to a boil over medium-high heat. Lower the heat to maintain a simmer and continue to simmer for 5 minutes. Add the warm stock; once the liquid has returned to a simmer, cover the pot and transfer to the oven.
- Bake for 4 hours, checking every hour to make sure the liquid is at a bare simmer. (The key to tenderness is to cook at the lowest temperature possible. If the broth is simmering rapidly, reduce the oven temperature.)
- After 4 hours, remove the lid and stir. The stew should be very wet; if not, add a cup or so of water to reliquify. Return the uncovered pot to the oven. Continue to bake until the beef is completely tender and offers no resistance when you pull it apart with two forks, 1 to 2 more hours. If the beef is tender but the liquid has not reduced much, continue to bake until the liquid is 3/4 to 1 inch lower than the original level. Taste the liquid and season with more salt as needed.
- When the beef is done, set aside while you cook the mushrooms.
- (If you make this a day ahead, let cool to room temperature before you cover and refrigerate the cheeks. When ready to serve, reheat gently over low heat, stirring frequently until heated through, 30 to 45 minutes.)
- Using a small knife, scrape any dirt off of the mushrooms. If they are particularly large, cut them into 3/4- to 1-inch pieces.
- Put 1 tablespoon of the butter in a large skillet (it should be large enough to hold the mushrooms in a single layer) and put the pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms and cook, stirring frequently, until the mushrooms' juices have released and evaporated. Add the remaining 1 tablespoon butter and the shallot and cook for 1 minute, stirring frequently. Add the garlic and continue sautéing for an additional minute. Add the vinegar and stir until the liquid evaporates. Add the parsley and season with salt and pepper to taste.
- Arrange the beef in shallow bowls and ladle some of the braising liquid over it. Top with the sautéed mushrooms.
- You may need to special order beef cheeks (a specialty butcher is your best bet), but you can substitute with brisket if you can't find cheeks. The glands are marble-size organs that are attached to the cheeks (they may already have been removed from the ones you have).
GUINNESS BRAISED BEEF WITH MUSHROOMS
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
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
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 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
BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS
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
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
MISO-BRAISED BEEF WITH KING MUSHROOMS
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
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
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