Beef Braised with Red Wine and Mushrooms

Beef Braised with Red Wine and Mushrooms Recipe
Randy Mayor; Jan Gautro
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.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 30 %
Fat 10.3 g
Satfat 3.8 g
Monofat 4.3 g
Polyfat 0.6 g
Protein 33.5 g
Carbohydrate 19.9 g
Fiber 3.5 g
Cholesterol 88 mg
Iron 4.8 mg
Sodium 716 mg
Calcium 47 mg


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


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.

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

Cynthia Nims,

Cooking Light

October 2007
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