Braised Beef & Mushrooms

From EatingWell: 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.

READER'S COMMENT:

"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. "

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5 Reviews for Braised Beef & Mushrooms

03/03/2013

maureen_228

Recommends this recipe

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!!!

Yum!!!

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03/06/2010

Anonymous

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.

Comments (1)

4 comments

mj_baer wrote 1 year 31 weeks ago

I haven't made it yet (I just discovered the recipe today and am looking forward to trying it), but if I were to do it in a slow cooker, I'd just saute the onions, etc. in a pan, then add everything to the slow cooker and put it on low all day while you're at work. Or, on high for a few hours. I'm sure it would turn out just fine.

02/10/2010

Anonymous

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.

Comments

12/10/2009

Anonymous

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.

Comments (1)