Braised beef with red onions & wild mushrooms

Braised beef with red onions & wild mushrooms

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(20 ratings)

By

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Cooking time

Prep: 45 mins Cook: 2 hrs - 2 hrs, 45 mins

Skill level

Moderately easy

Servings

Serves 6

Rich, sticky and packed with flavour, this is the kind of beef dish that puts a smile on everyone's face, even on the bleakest winter day

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
570
protein
54g
carbs
17g
fat
28g
saturates
10g
fibre
2g
sugar
13g
salt
0.4g

Ingredients

  • 1½ kg/3lb 5oz 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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Method

  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.

Recipe from Good Food magazine, November 2007

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Comments

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golfclub's picture

yes! It is in the oven as I write. Didn't have enough red wine or port and so have mixed them and hope it turns out alright. Will let you know. My family are coming tonight and my fussy husband will tell me if it is not OK!!!

dcrafter's picture
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Tasty and really easy to follow!

fitzroylou's picture

This didn't work for us at all. It is really a basic beef/onion/mushroom casserole - nothing special about that. The addition of port sounded interesting, but was way too sweet. It overrides the other flavours, and what it offers in the way of "stickiness" is not worth it. I'd sooner stick with the classic red wine, or even beer, which allows the beef and mushroom flavours to shine.

foodielover1's picture
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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.

suzanne2675's picture
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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.

donna_wowee's picture
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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.

baker68's picture

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!

sophie-'s picture
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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.

sarahcookerybook's picture
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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.

alma50's picture

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.

sallysue1810's picture
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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.

kareng7023's picture
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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.

snowdrop08's picture
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This was delicious but expensive so it is interesting to read the comments that its worth repeating with red wine.

hattond's picture
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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.

cameronpurdie's picture

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

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

jeanius's picture
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Delicious recipe, we also changed the port for wine to cut cost and it was lovely.

We will definitely do this again.

nicolerobinson's picture
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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 !

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

gingerbev's picture

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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