Braised Beef & Mushrooms


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.

Cook Time:
1 hr
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs 15 mins
12 servings, about 3/4 cup each


  • 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


  1. Preheat oven to 350 degrees 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 Facts (per serving)

258 Calories
10g Fat
10g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size about 3/4 cup
Calories 258
% Daily Value *
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 32g 65%
Total Fat 10g 13%
Saturated Fat 3g 16%
Cholesterol 91mg 30%
Vitamin A 644IU 13%
Vitamin C 5mg 5%
Folate 42mcg 10%
Sodium 307mg 13%
Calcium 45mg 3%
Iron 3mg 18%
Magnesium 36mg 9%
Potassium 725mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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