Braised beef with red onions & wild mushrooms

Recipe uploaded by

Mary Cadogan

16 ratings

Recipe by Mary Cadogan

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1. Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.
2. Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.
3. Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it's getting too thick, add a splash of boiling water.
4. Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.

Freezing

Freeze at the end of step 3. Defrost overnight in the fridge, then bring to the boil, before reducing the heat and stirring in the chestnut mushrooms. Simmer for 15 mins until heated through.

Per serving

570 kcalories, protein 54g, carbohydrate 17g, fat 28 g, saturated fat 10g, fibre 2g, salt 0.4 g

Latest comments and suggestions

Results 1-20

• stuck-on-the-rock

  14 November 2007

  stuck-on-the-rock rated and commented on this recipe

  

  This is a lovely rich stew with a difference. I have made it twice already, the second time I made it into a pie using puff pastry which was a huge success.

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• jude's book

  17 November 2007

  jude's book rated and commented on this recipe

  

  Definately top marks, a real hit with my family, even with my daughter who isn't keen on 'casseroles'. First night had it with mashed potato and green veg; second time had it with tagliatelli and natural yoghurt. Very good with both. Good freezer meal for a weeknight.

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• bev's dishes

  19 November 2007

  bev's dishes commented on this recipe

  I tried this recipe and its great to have on a cold winters day, however i made a few changes to it, i only put in normal button mushroom and red wine instead of port as both of these was a cheaper choice.

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• Paladin

  05 December 2007

  Paladin rated and commented on this recipe

  

  Excellent! no port available so substituted red wine with a dash of brandy - delicious.

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• Robinson Towers

  09 December 2007

  Robinson Towers rated and commented on this recipe

  

  We all loved this dish and I'm sure it will be a favorite. We had some left over so put what was left in the freezer to copy ' stuck-on-the-rock's' suggestion - a nice thick crust of puff pastry !

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• Jean

  10 December 2007

  Jean rated and commented on this recipe

  

  Delicious recipe, we also changed the port for wine to cut cost and it was lovely. We will definitely do this again.

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• My Recipes

  20 December 2007

  My Recipes rated and commented on this recipe

  

  I cooked this with the port and found it rather sweet - may try another time with red wine.

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• annie

  20 December 2007

  annie commented on this recipe

  Very helpful and have tried it so can confirm it is gorgeous.

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• Deborah H

  31 December 2007

  Deborah H rated and commented on this recipe

  

  Made this for some friends. The port seemed extravagent at the start but well worth it for the depth of flavours it gave to the final dish.

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• Louise

  01 January 2008

  Louise rated and commented on this recipe

  

  This was delicious but expensive so it is interesting to read the comments that its worth repeating with red wine.

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• kareng7023

  05 February 2008

  kareng7023 rated and commented on this recipe

  

  Found this meal nice, but i thought it needed a couple of root vegetables in it, also was adding a few more herbs for more of a flavor.

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• sallysue

  14 March 2008

  sallysue rated and commented on this recipe

  

  Lovely dish! Made the full quantity for me and my 11 year old daughter then froze what we didnt need. Tasted just as good when used from the freezer as fresh, and my daulghter who is'nt big on meat and hates wine in recipes asked "When can we have this again?" Oh just to mention, like many before me I used wine not port.

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• alma50

  30 March 2008

  alma50 commented on this recipe

  We love this receipe and have made it twice before. Just about to make it again for dinner this evening and will freeze what is left. Must try the puff pastry topping, sounds great.

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• Cookery Book

  28 April 2008

  Cookery Book rated and commented on this recipe

  

  Lovely. I've tried it with both port and wine - the port's definitely a winner if it's for a special occasion, it gives it a thicker, stickier texture.

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• Sophie

  25 August 2008

  Sophie rated and commented on this recipe

  

  Loved this recipe - didn't use mushrooms, but put in a small packed of (defrosted) frozen veg. Then put everything into a dish with a puff pastry topping - thanks so much for that suggestion! Made a fantastic meal, and likewise, I used wine which tasted delicious.

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• steve

  17 November 2008

  steve commented on this recipe

  I used madeira and some chopped carrots, and served it with some mash. A very tasty alternative to the sunday lunch. Btw I put it my chestnut mushrooms (along with the porcini and baby buttons) at the start rather than at the end. And they seemed fine!

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• donna_wowee

  08 December 2008

  donna_wowee rated and commented on this recipe

  

  Lovely, warming and hearty! Used 600g of braising steak which will do 2 of us for 2 nights, but used the full 250g of chestnut mushrooms with 350g of red onions to bulk it up. Used half (ish) of red wine. Some would say that it completely defeats the point of using the recipe but it's a fantastic base to work from! Just made it even more affordable to have regularly. Put it in my slow cooker for a few hours and wowee, the meat was beautifully tender.

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• Suzi

  06 January 2009

  Suzi rated and commented on this recipe

  

  I followed the recipe instructions and then threw it in to the slow cooker. After what seemed like an eternity I went to stir my sticky port sauce, only to find it really watery. Not quite sure where I went wrong there. I added a copius amount of cornflour put a pastry top on and am looking forward to stuffing my face with it tonight.

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• Di

  10 January 2009

  Di commented on this recipe

  Made this for family who were visiting and they loved it! I used Red Wine instead of Port and it was delicious but will try with Port next time just to see the difference. Also used Rose Veal instead of Beef.

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Ingredients

• 1.5kg braising steak , thickly sliced
• 500g red onions (about 3)
• 15g dried porcini mushrooms
• 3 tbsp olive oil
• 1 tbsp plain flour
• 425ml port
• 250g chestnut mushrooms , whole, or halved if large

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 45 mins

Cook 2 hrs min 2 hrs 45 mins

Ingredients

• 1.5kg braising steak , thickly sliced
• 500g red onions (about 3)
• 15g dried porcini mushrooms
• 3 tbsp olive oil
• 1 tbsp plain flour
• 425ml port
• 250g chestnut mushrooms , whole, or halved if large

Per serving

570 kcalories, protein 54g, carbohydrate 17g, fat 28 g, saturated fat 10g, fibre 2g, salt 0.4 g

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