Italian Braised Beef With Garlic And Mushrooms Recipes

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ITALIAN BEEF WITH MUSHROOMS



Italian Beef With Mushrooms image

My husband, who is a mushroom lover, always smiles when I make this dish.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 13

1-1/2 cups sliced fresh mushrooms
2 tablespoons butter
1/3 cup thinly sliced green onions
1 garlic clove, minced
1/2 cup spaghetti sauce
2 tablespoons water
2 tablespoons dry red wine or beef broth
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
1 cup cubed cooked roast beef
Hot cooked noodles or mashed potatoes

Steps:

  • In a saucepan, saute mushrooms in butter for 3 minutes. Add green onions and garlic; saute 2 minutes longer. Stir in the spaghetti sauce, water, wine or broth, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Stir in beef. Cover and simmer 10 minutes longer or until meat is heated through. Serve over noodles.

Nutrition Facts : Calories 327 calories, Fat 17g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 576mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

ITALIAN BRAISED BEEF WITH ROOT VEGETABLES



Italian Braised Beef with Root Vegetables image

My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.

Provided by Michael Symon : Food Network

Time 12h

Yield 8 to 10 servings

Number Of Ingredients 23

1/4 cup olive oil
1 large Spanish onion, finely diced
1 tablespoon kosher salt, or more as needed
6 cloves garlic, sliced
Two 28-ounce cans San Marzano tomatoes, with their juice
2 pounds meaty beef bones
1 cup dry white wine
1 tablespoon fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 pounds rump roast
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 carrot, cut into 1-inch chunks
1 small celery root, peeled and cut into 1-inch chunks
1 onion, coarsely chopped
2 cloves garlic, smashed
1 cup red wine
2 cups Yia Yia's Sunday Sauce
2 bay leaves, preferably fresh
1 1/2 pounds dried rigatoni, for serving

Steps:

  • For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
  • For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC



Oven-Braised Beef with Tomato Sauce and Garlic image

Categories     Beef     Garlic     Tomato     Braise     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

1 (28-oz) can whole tomatoes, including juice
1 (3- to 31/2-lb) boneless chuck roast
1 head garlic, separated into cloves (unpeeled)
Accompaniment: orzo

Steps:

  • Preheat oven to 300°.
  • Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
  • Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

ITALIAN BRAISED BEEF



Italian Braised Beef image

Make and share this Italian Braised Beef recipe from Food.com.

Provided by Boomette

Categories     Roast Beef

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 kg bone-in beef blade roast, fat removed
1/4 cup olive oil
1 teaspoon cornstarch
2 cups chicken stock
3 shallots, chopped
3 garlic cloves, peeled and cut in half
3 tomatoes, diced
2 tablespoons tomato paste
16 baby potatoes
12 nantes carrots, peeled
1 sprig fresh thyme
1 sprig fresh rosemary
salt and pepper

Steps:

  • With the rack in the middle position, preheat oven to 325°F.
  • In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Add salt and pepper. Set aside on a plate.
  • In a bowl, dissolve the cornstarch in chicken stock. Set aside.
  • In the same saucepan, brown shallots and garlic in the remaining oil.
  • Add tomatoes, tomato paste and keep cooking about 3 minutes. Add chicken stock mixture and bring to a boil while stirring. Put the beef back in the saucepan and add remaining ingredients.
  • Cover and cook in oven about 4 hours or until meat shread easily with a fork.
  • Note: If you want to do it in the crockpot do step 1 to 4. Then on step 5, put all ingredients in crockpot. Cover and cook at low heat 8 hours.

Nutrition Facts : Calories 746.6, Fat 16.3, SaturatedFat 2.5, Cholesterol 3.6, Sodium 477.2, Carbohydrate 137.6, Fiber 22.9, Sugar 21.8, Protein 17.8

ITALIAN BRAISED BEEF



Italian Braised Beef image

Make and share this Italian Braised Beef recipe from Food.com.

Provided by Dee514

Categories     Meat

Time 6h20m

Yield 2 7/8 lbs of meat, 8 serving(s)

Number Of Ingredients 13

1 (3 lb) beef chuck roast
1 (32 ounce) container no-salt-added beef stock
1 (32 ounce) can diced tomatoes (plain)
2 green bell peppers, seeded and sliced
2 red bell peppers, seeded and sliced
1 large sweet onion, quartered
2 tablespoons fresh garlic, chopped
1 teaspoon extra virgin olive oil
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon granulated garlic (do NOT sub garlic salt)
2 bay leaves
salt and pepper

Steps:

  • Preheat oven to 275°F.
  • Brown chuck roast with olive oil in a Dutch oven or large oven safe pan on stove top.
  • Remove roast from pan and add all other ingredients.
  • Stir and bring to a simmer.
  • Return roast to pan, cover with lid and place in preheated oven.
  • Cook for 6-8 hours or until meat starts to fall apart.
  • Strain juice from pan and shred beef and peppers.
  • Move reserved juice to another sauce pan bring to boil and reduce by half.
  • Add reduced sauce to beef and peppers and serve.
  • Can be served over pasta ,polenta or as is with Italian bread and Parmesan cheese. Also makes a tasty sandwich, use a good crusty sub roll.

Nutrition Facts : Calories 299.7, Fat 11.6, SaturatedFat 4.9, Cholesterol 112.3, Sodium 568.9, Carbohydrate 11.2, Fiber 3, Sugar 5.8, Protein 39.2

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     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

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