Beef Braised With Red Wine And Mushrooms Recipe

Name: Beef Braised With Red Wine And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried porcini mushrooms (about 1/2 ounce); 1 cup boiling water; 1 1/4 pounds lean beef stew meat, cut into 1-inch cubes; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons olive oil; 1 cup pearl onions (about 16); 6 cups chopped cremini mushrooms (about 1 pound); 1 1/2 cups (1/4-inch) slices carrot (about 2 large); 1 1/2 cups fat-free, less-sodium beef broth; 1/2 cup dry red wine; 4 thyme sprigs; 3 garlic cloves, crushed; 2 bay leaves; 1 tablespoon water; 2 teaspoons cornstarch

Servings: persons

1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
1 1/4 pounds lean beef stew meat, cut into 1-inch cubes
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 cup pearl onions (about 16)
6 cups chopped cremini mushrooms (about 1 pound)
1 1/2 cups (1/4-inch) slices carrot (about 2 large)
1 1/2 cups fat-free, less-sodium beef broth
1/2 cup dry red wine
4 thyme sprigs
3 garlic cloves, crushed
2 bay leaves
1 tablespoon water
2 teaspoons cornstarch

1
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.
2
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; saute 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.
3
Add onions to pan; saute 3 minutes or until lightly browned. Add cremini mushrooms and carrot; saute 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.
4
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.
5
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. --Jeffery Lindenmuth

1326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup dried porcini mushrooms (about 1/2 ounce), 1 cup boiling water, 1 1/4 pounds lean beef stew meat, cut into 1-inch cubes, 3/4 teaspoon salt, divided, and more.

Yes, Beef Braised With Red Wine And Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Braised With Red Wine And Mushrooms

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