Best 11 Braised Beef Mushrooms Recipes

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Indulge in the symphony of flavors with our curated collection of braised beef and mushroom recipes. Embark on a culinary journey as we present a diverse selection of dishes that showcase the perfect harmony between tender beef and earthy mushrooms. From classic comfort food to elegant dinner party entrees, each recipe promises an explosion of taste and a satisfying meal. Whether you prefer slow-cooked stews, hearty pot roasts, or savory skillet meals, our recipes cater to every palate and occasion. Get ready to tantalize your taste buds and create memorable dining experiences with our exquisite braised beef and mushroom creations.

Let's cook with our recipes!

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS



Braised Beef with Shallots and Mushrooms image

This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h

Yield 4

Number Of Ingredients 14

1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallots, peeled
3 cloves garlic, minced
1 (8 ounce) package mushrooms, cut in quarters
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 cup Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 lemon
¼ cup chopped fresh parsley

Steps:

  • Season the beef with the salt and black pepper.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
  • Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
  • Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
  • Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
  • Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g

BRAISED BEEF WITH MUSHROOMS



Braised Beef with Mushrooms image

This slow-cooked beef is so tender, it melts in your mouth. The ingredients have time to season the meat, and it's a delicious entree for two. -Pamela Boersma, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 10

3/4 pound beef stew meat
1 tablespoon canola oil
1 small onion, sliced
1/3 cup dry red wine or beef broth
1 cup sliced fresh mushrooms
1 cup water
2 tablespoons onion soup mix
1-1/2 teaspoons Worcestershire sauce
1 garlic clove, minced
Dash pepper

Steps:

  • In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 361 calories, Fat 19g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 724mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

BEEF TIPS AND MUSHROOMS BRAISED IN RED WINE



Beef Tips and Mushrooms Braised in Red Wine image

Make and share this Beef Tips and Mushrooms Braised in Red Wine recipe from Food.com.

Provided by DrGaellon

Categories     Meat

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 12

flour, for dredging
salt
black pepper
2 1/2 lbs beef tips
2 tablespoons olive oil
1 lb mushroom, sliced thick
1 onion, quartered pole-to-pole and sliced 1/4-inch thick
2 cups dry red wine
2 tablespoons beef bouillon
1 (8 ounce) can tomato sauce
minced garlic, to taste
1 teaspoon Worcestershire sauce

Steps:

  • Season flour with salt and pepper. Dredge beef tips in flour.
  • Heat oil until smoking in a large skillet. Add beef and brown. Turn to brown all sides. Transfer beef to slow cooker.
  • Add onion and mushrooms to skillet. Cook until soft and browned. Add to slow cooker.
  • Deglaze skillet with wine, scraping up any browned bits from the pan. Add to slow cooker.
  • Add boullion, tomato sauce and garlic to slow cooker. Cook on high 2-3 hours or low 5-6 hours until beef is very tender.
  • Add Worcestershire sauce and stir well. Serve over mashed potatoes or buttered noodles.

Nutrition Facts : Calories 105.4, Fat 3.6, SaturatedFat 0.5, Sodium 171.8, Carbohydrate 6.4, Fiber 1.2, Sugar 3.4, Protein 2.3

GUINNESS BRAISED BEEF WITH MUSHROOMS



Guinness Braised Beef With Mushrooms image

Make and share this Guinness Braised Beef With Mushrooms recipe from Food.com.

Provided by JackieOhNo

Categories     Stew

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons vegetable oil (or as needed)
3 lbs boneless beef roast (chuck or round, trimmed, cut into 1-1/2 inch cubes)
salt & freshly ground black pepper
4 medium onions, coarsley chopped
3 carrots, pared, sliced thick
3 garlic cloves, bruised, peeled
6 whole allspice
3 whole cloves
2 sprigs fresh parsley
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 dried red chili pepper
1 (13 3/4 ounce) can beef broth
1 (12 ounce) bottle Guinness stout
2 teaspoons tomato paste
2 tablespoons unsalted butter
2 cups fresh mushrooms, thickly sliced
1 tablespoon red wine vinegar (or to taste)
2 -3 tablespoons chopped fresh parsley

Steps:

  • Arrange rack in lower third of oven. Preheat oven to 350 degrees.
  • Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed.
  • Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
  • Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
  • Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking.
  • Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.).
  • Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes.
  • Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.

Nutrition Facts : Calories 807.7, Fat 25.1, SaturatedFat 7.6, Cholesterol 146.9, Sodium 734.7, Carbohydrate 47.2, Fiber 5.5, Sugar 5.2, Protein 55.9

MISO-BRAISED BEEF WITH KING MUSHROOMS



Miso-Braised Beef with King Mushrooms image

As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 2h50m

Yield 4

Number Of Ingredients 15

1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons peanut oil
1 tablespoon butter
3 king trumpet mushrooms, halved lengthwise
1 yellow onion, diced
¼ cup sake
3 tablespoons yellow miso
2 tablespoons maple syrup
2 tablespoons ketchup
½ cup chicken broth
1 tablespoon rice wine vinegar
¼ cup thinly sliced red chile pepper
¼ cup thinly sliced green onions

Steps:

  • Season beef with kosher salt, black pepper, and cayenne.
  • Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.
  • Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.
  • Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.
  • Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
  • Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 15.7 g, Cholesterol 137.6 mg, Fat 42.4 g, Fiber 0.9 g, Protein 35.7 g, SaturatedFat 15.7 g, Sodium 988.2 mg, Sugar 10.4 g

BRAISED BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES



Braised Beef with Mushrooms and Roasted Root Vegetables image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds beef (chuck or round), cut into 1 1/2 inch cubes
6 tablespoons oil, plus 2 tablespoons, plus 2 tablespoons
4 ounces chopped onion
2 ounces chopped celery
2 ounces chopped carrot
2 cloves garlic, minced, plus 1 clove
2 tablespoons tomato paste
2 quarts veal stock
2 bay leaves
8 ounces shiitake mushrooms, sliced
8 ounces portobello mushrooms, sliced
1 teaspoon chopped thyme leaves
8 ounces tourneed carrots
8 ounces tourneed celeriac
8 ounces tourneed turnips

Steps:

  • In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
  • In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS



Braised Beef with Shallots and Mushrooms image

[DRAFT]

Provided by Food Network

Time 3h

Yield 4 Servings

Number Of Ingredients 14

1 beef chuck pot roast, cut into serving-sized pieces (about 2 pounds)
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallots, peeled
3 cloves garlic, minced
1 package (8 ounces) mushrooms, cut in quarters
2 tablespoons all-purpose flour
1 can (14.5 ounces) diced tomatoes, drained
1 cup Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 lemon
¼ cup chopped fresh parsley

Steps:

  • 1. Season the beef with the salt and black pepper.
  • 2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
  • 3. Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
  • 4. Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1½ hours.
  • 5. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
  • 6. Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

BRAISED BEEF AND MUSHROOMS



Braised Beef and Mushrooms image

Knowing folks on restricted diets need to please their taste buds, too, our home economists came up with this flavorful treatment for beef. Bits of vegetables in a hearty wine-flavored sauce make the meat moist and delicious. Even without salt, it's a mouthwatering choice for dinner!

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 16

1-1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes
1 tablespoon olive oil
1 cup finely chopped turnip
1/2 finely chopped onion
3 cups sliced fresh mushrooms
6 garlic cloves, minced
1-3/4 cups red wine vinegar
1-1/4 cups water
1/4 cup tomato paste
3 teaspoons sodium-free beef bouillon granules
2 teaspoons prepared horseradish
1-1/2 teaspoons dried tarragon
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked noodles, optional

Steps:

  • In a large nonstick saucepan, brown meat in oil; drain. Remove meat from pan; set aside. In same pan, cook turnip and onion for 3 minutes or until lightly browned. Stir in mushrooms and garlic; cook and stir for 3-4 minutes or until turnips are tender., In a small bowl, combine the wine or broth, water, tomato paste, bouillon granules, horseradish, tarragon and pepper until smooth. Gradually stir into skillet. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for about 1-1/4 hours or until meat is tender. Uncover; simmer 15 minutes longer., In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.

Nutrition Facts : Calories 298 calories, Fat 11g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 134mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

ITALIAN BRAISED BEEF WITH GARLIC AND MUSHROOMS



Italian Braised Beef With Garlic and Mushrooms image

I found this recipe a couple of weeks back in Metro News, a free newspaper published daily in Toronto. It was ideal for using up a cup of crushed tomatoes that I had in the freezer, left over from another recipe. The sauce is delicious. Because of the small amount of meat called for in the recipe, I would suggest doing as I did and using eye of the round steaks, which I sliced thinly after the dish finished cooking.

Provided by Irmgard

Categories     < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
1 cup crushed tomatoes
1 cup dry red wine
2 tablespoons tomato paste
3 carrots, julienned
2 celery ribs, julienned
4 garlic cloves, slivered
4 teaspoons brown sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 lb boneless eye of round beef steak, trimmed of fat

Steps:

  • Combine the mushrooms and boiling water in a small bowl and let stand for 20 minutes.
  • With the fingers, scoop the mushrooms out of the liquid.
  • Strain the mushroom soaking liquid through a fine-meshed sieve and set aside.
  • Coarsely chop the mushrooms.
  • Preheat the oven to 350 degrees F.
  • Combine the mushrooms, soaking liquid, tomatoes, wine, tomato paste, carrots, celery, garlic, brown sugar, oregano, salt and pepper in a Dutch oven or flameproof casserole.
  • Bring to a boil over medium heat.
  • Add the meat to the pan and return to the boil.
  • Cover, place in the oven, and bake until the meat is tender, about 1-1/2 hours.
  • Slice the meat and serve with the vegetables and sauce.

Nutrition Facts : Calories 359.7, Fat 16.5, SaturatedFat 6.5, Cholesterol 69.2, Sodium 750.1, Carbohydrate 17.9, Fiber 3.1, Sugar 10.7, Protein 24.1

BRAISED BEEF & MUSHROOMS RECIPE - (4.3/5)



Braised Beef & Mushrooms Recipe - (4.3/5) image

Provided by á-25010

Number Of Ingredients 14

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

Steps:

  • 1.Preheat oven to 350°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. Tips & Notes 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.

BRAISED BEEF & MUSHROOMS



BRAISED BEEF & MUSHROOMS image

Categories     Soup/Stew     Beef     Mushroom     Braise     Low Carb     Dinner

Yield 6 servings

Number Of Ingredients 14

1 tablespoon canola oil
1/2 tablespoon butter
2 cups finely diced onions
1 large clove garlic, crushed and peeled
1 tablespoon tomato paste
1 tablespoon sweet paprika
1 teaspoon chopped fresh marjoram, or 1/2 teaspoon dried
2 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
1/2 teaspoon salt, divided
Freshly ground pepper, to taste
1 pounds cremini mushrooms, cut into 1/2-inch pieces
1 cup reduced-sodium beef broth
4 large shiitake or chanterelle mushroom caps, cut into 1/2-inch pieces
1-2 teaspoons finely minced fresh tarragon, or dill for garnish

Steps:

  • Preheat oven to 350°F. 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. 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. Transfer the pot to the oven and bake until the beef is very tender, 1 1/4 to 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. 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. TIPS & NOTES 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 Per serving: 224 calories; 8 g fat (3 g sat, 4 g mono); 49 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 26 g protein; 2 g fiber; 246 mg sodium; 652 mg potassium. Nutrition Bonus: Zinc (40% daily value), Potassium (18% dv), Iron & Vitamin A (15% dv). 1 Carbohydrate Serving Exchanges: 1 vegetable, 3 lean meat

Tips:

  • Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good choices for braising, as they have a lot of connective tissue that will break down and become tender during the cooking process.
  • Brown the beef before braising: Browning the beef in a hot pan before adding it to the braising liquid will help to develop flavor and color.
  • Use a good quality braising liquid: The braising liquid is what will flavor the beef, so it's important to use a good quality liquid. Beef broth, red wine, and dark beer are all good options.
  • Add aromatics and vegetables: Aromatics such as onions, garlic, and carrots add flavor to the braising liquid. Vegetables such as potatoes, carrots, and celery can also be added to the pot.
  • Cook the beef until it is fall-apart tender: The beef should be cooked until it is fall-apart tender, which can take anywhere from 2 to 4 hours, depending on the cut of beef and the cooking method.

Conclusion:

Braised beef with mushrooms is a classic comfort food that is perfect for a cold winter day. The beef is tender and flavorful, and the mushrooms add a delicious umami flavor. This dish is also relatively easy to make, and it can be made ahead of time. Serve braised beef with mushrooms over mashed potatoes, rice, or egg noodles.

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