Braised Beef & Mushrooms
Recipe from EatingWell

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.


Braised Beef & Mushrooms


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Prep Time: 1 hr
Total Time: 3 hrs 15 mins
Servings: 12 servings, about 3/4 cup each
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Ingredients
 
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  • 2  tablespoons  canola oilOn Sale
  • 1  tablespoon  butterOn Sale
  • 4  cups  finely diced onionsOn Sale
  • 2  large cloves  garlic, crushed and peeledOn Sale
  • 2  tablespoons  tomato pasteOn Sale
  • 2  tablespoons  sweet paprikaOn Sale
  • 2  teaspoons  chopped fresh marjoram, or 1 teaspoon driedOn Sale
  • 4  pounds  beef chuck, trimmed and cut into 1 1/2-inch piecesOn Sale
  • 1  teaspoon  salt, dividedOn Sale
  •     Freshly ground pepper, to tasteOn Sale
  • 2  pounds  cremini mushrooms, cut into 1/2-inch piecesOn Sale
  • 1  cup  reduced-sodium beef brothOn Sale
  • 8    large shiitake mushroom caps, cut into 1/2-inch piecesOn Sale
  • 2-3  teaspoons  finely minced fresh tarragon, or dill for garnishOn Sale
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Directions
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 in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.
5.
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.

Tip:
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
Calories 224, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 49 mg, Sodium 246 mg, Carbohydrate 10 g, Fiber 2 g, Protein 26 g, Potassium 652 mg. Daily Values: Vitamin A 15%, Iron 15%. Exchanges: Vegetable 1,Lean Meat 3. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

Recommended Recipe:
Slow-Cooked Provencal Beef Stew
Slow-Cooked Provencal Beef Stew

The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat, such as chuck, for this recipe.

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