Braised Beef & Mushrooms

Braised Beef & Mushrooms

7 Reviews
From: EatingWell Magazine January/February 2009

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.

Ingredients 12 servings

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  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 4 cups finely diced onions
  • 2 large cloves garlic, crushed and peeled
  • 2 tablespoons tomato paste
  • 2 tablespoons sweet paprika
  • 2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
  • 4 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 2 pounds cremini mushrooms, cut into 1/2-inch pieces
  • 1 cup reduced-sodium beef broth
  • 8 large shiitake mushroom caps, cut into 1/2-inch pieces
  • 2-3 teaspoons finely minced fresh tarragon, or dill for garnish


  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. 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.
  3. 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.
  4. Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir
  5. in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.
  6. 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.
  • 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 information

  • Serving size: about 3/4 cup
  • Per serving: 258 calories; 10 g fat(3 g sat); 2 g fiber; 10 g carbohydrates; 32 g protein; 41 mcg folate; 91 mg cholesterol; 4 g sugars; 0 g added sugars; 644 IU vitamin A; 5 mg vitamin C; 45 mg calcium; 3 mg iron; 307 mg sodium; 724 mg potassium
  • Nutrition Bonus: Zinc (40% daily value), Potassium (18% dv), Iron & Vitamin A (15% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 3 lean meat

Reviews 7

November 29, 2015
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By: EatingWell User
Best Beef & Mushrooms Recipe We make this over and over! So delicious and very easy to make!
March 16, 2014
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By: EatingWell User
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!
March 03, 2013
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By: maurie72
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!!!
March 06, 2010
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By: EatingWell User
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.
February 10, 2010
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By: EatingWell User
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.
December 10, 2009
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By: EatingWell User
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.
November 17, 2009
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By: EatingWell User
I made this recipe in my crock pot yesterday and it turned out wonderfully!! My whole family absolutely loved it. It's a keeper!