Made to recipe one day prior to serving with one big change and a few minor. The big one was to dice & fry two bacon slices & reserve to add at the last 20min (c. 25 calories per slice) & sub 2tbs of bacon fat for the olive oil. Used frozen pearl onions and removed the thyme sprigs & bay leaves prior to thickening. Subbed a flour/water slurry for cornstarch (just a personal preference). Very good.
Beef Braised with Red Wine and Mushrooms
Randy Mayor; Jan Gautro
More From Cooking Light
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
- 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
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes