Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped so it can absorb the wonderful taste of mushrooms, which completely permeate the sauce. If you find them, chanterelle mushrooms can be used in place of the shiitakes. Serve with whole-wheat egg noodles or spaetzle and a mixed green salad. Source: EatingWell Magazine, January/February 2009

Perla Meyers
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.

  • Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.

  • Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir

  • in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.

  • Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.

Tips

Make Ahead Tip: Prepare through Step 4; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 5 just before serving.

Nutrition Facts

258 calories; 9.8 g total fat; 91 mg cholesterol; 307 mg sodium. 10.4 g carbohydrates; 32.3 g protein; Full Nutrition

Reviews (9)

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9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2017
Super delish! I sauteed veggies seasonings beef mushrooms separately first added to my slow cooker and cooked on high 3 hrs. Came out great. Have served over egg noodles with roasted smashed baby potatoes and with rice. Also great with chopped tomatoes added. Read More
Rating: 5 stars
04/01/2017
I can't say enough about how much we loved this one it is a new favorite at our house. Read More
Rating: 5 stars
11/29/2015
Best Beef & Mushrooms Recipe We make this over and over! So delicious and very easy to make! Read More
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Rating: 4 stars
03/17/2014
few ingredients and wonderful We've made this several times with various mushrooms -- whatever was on sale! -- and have never been disappointed. This is so simple and so flavorful. We made this for hungry apres-ski crowd this is such a great alternative to anything pasta with red sauce! Pros: few ingredients easy flavorful feeds a crowd! Read More
Rating: 4 stars
03/03/2013
Great Dinner This was a really good dinner!!! I made half the recipe and served it to the four of us added cauliflower mash a mixed green salad and it was 501 total calories per serving... Will do again!!! Just a note: although i cut the recipe in half the amount of beef broth should remain the same (1 cup) or it will be dry with no sauce!!! Read More
Rating: 5 stars
10/30/2011
I made this recipe in my crock pot yesterday and it turned out wonderfully!! My whole family absolutely loved it. It's a keeper! Read More
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Rating: 5 stars
10/30/2011
Unbelievable richness and depth of flavor from a recipe with relatively few ingredients and SIMPLE preparation. Would be proud to serve this to dinner guests. I have to 'fess up--I used white button mushrooms instead of cremini and dried shiitakes from the Asian food aisle instead of fresh. Rehydrate the shiitakes according to package directions and save the soaking liquid to cook the noodles or rice. Thanks to the first reviewer for mentioning the crock pot. I was wondering if that would work. Read More
Rating: 5 stars
10/30/2011
This recipe was excellent. I made it using a dutch oven and followed the directions except used smoked paprika and skipped the addition of tarragon/dill at the end. The paprika added a smoky depth to the dish that tasted great. The meat was incredibly tender and the sauce and mushrooms were filled with flavor. I cooked 2 hours and then the additional 15 minutes. I look forward to making this again. Read More
Rating: 5 stars
10/30/2011
Tasty recipe. I only made 1/2 batch (2 full meals for my family of 3). I would like to have instructions for making it in a slow cooker. Read More