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Braised Beef & Mushrooms

January/February 2009

Your rating: None Average: 3.9 (59 votes)

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. "
Braised Beef & Mushrooms Recipe

6 Reviews for Braised Beef & Mushrooms

03/16/2014
Anonymous
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!

few ingredients, easy, flavorful, feeds a crowd!
Comments
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!!!

Yum!!!
Comments (1)

4 comments

Anonymous wrote 43 weeks 1 day ago

Made only half of this recipe

Made only half of this recipe and put in a whole can of beef broth and it was dried out and flavorless.

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 2 years 49 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)

4 comments

 
mj_baer wrote 2 years 49 weeks ago

Next time, try adding the mushroom juice to the stew. I made a stew once using a leftover red wine/mushroom juice combo and it was absolutely divine!

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