Beef Braised with Red Wine and Mushrooms

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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 30%
  • Fat: 10.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 33.5g
  • Carbohydrate: 19.9g
  • Fiber: 3.5g
  • Cholesterol: 88mg
  • Iron: 4.8mg
  • Sodium: 716mg
  • Calcium: 47mg

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

Preparation

  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; 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.
  3. 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.
  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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Braised with Red Wine and Mushrooms Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy