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 IN RED WINE WITH CHINESE MUSHROOMS
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 6h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the beef and the wine in a bowl that will hold them comfortably. Place the mushrooms in a 1-cup measuring cup, fill the cup with boiling water, and allow to steep 10 minutes. Transfer mushrooms to the bowl with the meat, and strain the mushroom liquid into bowl. Stir in the soy sauce. Cover and marinate at room temperature 2 to 3 hours.
- Heat oven to 300 degrees. Remove the meat from the marinade and pat it dry on paper towels. Warm the oil in a 4-quart casserole on medium-high heat. Lightly brown the meat. Remove and lower the heat. Add the carrots, celery, onion and garlic and sauté until soft. Add the thyme, the marinade and the mushrooms and cook on high 8 to 10 minutes, until reduced by about half. Return the meat to the pan, cover and bake about 2 1/2 hours, until fork-tender.
- Stir in the vinegar and season with salt and pepper. Remove the thyme. Cut the meat in thick slices and arrange on a platter with the mushrooms. Spoon on the sauce or serve it in a separate bowl.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 6 grams, Sodium 1347 milligrams, Sugar 7 grams, TransFat 1 gram
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.
RED WINE-BRAISED BEEF SHANKS WITH MUSHROOMS AND BASIL-MASHED POTATOES
Steps:
- In a large Dutch oven, heat vegetable oil over high heat until very hot.
- Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
- Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
- Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
- Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
- 4 servings
- Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.
BEEF BRAISED WITH RED WINE AND MUSHROOMS
The perfect comfort food! Add a teaspoon or two of ground dried porcini mushrooms along with the broth and red wine to give the dish an extra layer of mushroom flavor. Meaty, earthy-tasting mushrooms such as porcini or black trumpet are ideal. Serve over egg noodles or rice. From Cooking Light 2007..... (Wine note: Mushrooms and merlot are a natural match. An affordable California version like Buena Vista Carneros Merlot 2004 ($20) provides classic merlot flavors of plum and black cherry fruit along with a touch of earth and smoky oak that marries beautifully with mushrooms. The wine's rich flavor and firm tannins make it a perfect choice for flavorful beef, as well.)
Provided by Meredith .F
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 16
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 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add half of beef to pan; sauté 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon; place in a bowl. Repeat procedure with remaining beef.
- Add onions to pan; sauté 3 minutes or until lightly browned. Add cremini mushrooms and carrot; sauté 3 minutes or until mushrooms are tender. Add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil.
- Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
- Uncover and cook 20 minutes, stirring occasionally.
- Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until liquid thickens. Discard thyme sprigs and bay leaves.
Nutrition Facts : Calories 397.6, Fat 23.2, SaturatedFat 7.4, Cholesterol 82.2, Sodium 544.6, Carbohydrate 10.4, Fiber 1.7, Sugar 3.5, Protein 30.2
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 IN RED WINE
A hearty classic that tastes even better when made a day or two in advance
Provided by Raymond Blanc
Categories Dinner, Main course
Time P1DT6h
Number Of Ingredients 14
Steps:
- A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
- The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
- Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
- Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
- Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
- To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
- For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.
Nutrition Facts : Calories 894 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 78 grams protein, Sodium 1.88 milligram of sodium
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
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- In 6-quart Dutch oven, cook bacon until lightly browned. Remove bacon; set aside. Reserve 1 tablespoon drippings in pan. Add beef; cook and stir until browned. Remove beef from Dutch oven.
- In same Dutch oven, heat wine to boiling. Add broth and 1 cup of the water; cook and stir 2 minutes. Stir in bacon, beef, mushrooms, garlic, thyme, salt, pepper and bay leaves. Over medium-low heat; cover and simmer about 1 hour, stirring occasionally, until beef is tender.
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- 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 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add half of beef to pan; sauté 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon; place in a bowl. Repeat procedure with remaining beef.
- Add onions to pan; sauté 3 minutes or until lightly browned. Add cremini mushrooms and carrot; sauté 3 minutes or until mushrooms are tender. Add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Uncover and cook 20 minutes, stirring occasionally.
- Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until liquid thickens. Discard thyme sprigs and bay leaves.
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