Braised Beef with Red Wine and Mushrooms

Name: Braised Beef with Red Wine and Mushrooms
Prep time: 20 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef chuck roast (cut into large cubes); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 2 cups red wine (such as Cabernet Sauvignon); 2 cups beef stock; 2 tablespoons tomato paste; 1 large onion (diced); 3 cloves garlic (minced); 2 bay leaves; 1 teaspoon dried thyme; 500 grams mushrooms (sliced)

210 min 6 servings Medium

All Recipes

Tender braised beef simmered in red wine with earthy mushrooms, perfect for a hearty meal.

Prep

20 min

Cook

180 min

Total

210 min

Servings

Difficulty

Medium

Braised Beef with Red Wine and Mushrooms is a classic French dish that brings warmth and comfort to any table. The slow-cooked beef becomes incredibly tender as it absorbs the rich flavours of red wine, creating a symphony of taste and aroma. The addition of mushrooms adds an earthy depth that complements the robust wine sauce beautifully. This dish is perfect for a cozy family dinner or a special occasion where you want to impress your guests with minimal effort.

Instructions

Prepare the Beef

Season beef cubes with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.

Pro tip: Ensure the pot is hot before adding beef for a good sear.

Sauté Vegetables

In the same pot, add onions and garlic. Sauté for 3-4 minutes until softened. Stir in tomato paste and cook for another minute.

Pro tip: Scrape up any browned bits from the pot for added flavour.

Deglaze with Wine

Pour in the red wine, stirring to deglaze the pot. Let it simmer for 5 minutes to reduce slightly.

Pro tip: Use a wooden spoon to help loosen any stuck bits.

Add Remaining Ingredients

Return beef to the pot. Add beef stock, bay leaves, thyme, and mushrooms. Bring to a simmer.

Braise the Beef

Cover the pot and reduce heat to low. Let it simmer gently for about 3 hours, or until the beef is fork-tender.

Pro tip: Check occasionally to ensure it is simmering gently, not boiling.

Finish and Serve

Remove bay leaves. Taste and adjust seasoning if necessary. Let rest for 10 minutes before serving.

Pro tip: Resting allows the juices to redistribute throughout the meat.

💡

Tips & Tricks

Choose a robust red wine like Cabernet Sauvignon or Merlot for richer flavour.
Sear the beef well to lock in juices and enhance flavour.
Use a heavy-bottomed pot for even heat distribution.
Let the beef rest before serving for optimal tenderness.

Frequently Asked Questions

What cut of beef is best for braising?

Beef chuck roast is ideal for braising due to its marbling and ability to become tender when slow-cooked.

How long should I braise the beef?

Braise the beef for about 3 hours, or until it is fork-tender.

Can I use a different wine in this recipe?

Yes, you can use any full-bodied red wine like Cabernet Sauvignon or Merlot.

What can I serve with Braised Beef?

Serve it with mashed potatoes, crusty bread, or over a bed of polenta.

Can I make this dish ahead of time?

Yes, it's even better the next day. Store in the fridge and gently reheat before serving.

Serving Suggestions

Serve this Braised Beef with Red Wine and Mushrooms alongside creamy mashed potatoes or a crusty loaf of bread to soak up the delicious sauce. Pair it with a glass of the same red wine used in the recipe to enhance the dining experience. This dish can be made a day ahead and stored in the refrigerator. The flavours will deepen overnight, making it even more delectable. Reheat gently on the stove before serving.

Nutrition per serving

450

Calories

40g

Protein

25g

Fat

A tender and flavourful beef pot roast cooked low and slow with red wine and aromatic herbs in a slow cooker.

Easy510 min

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