Name: Braised beef with red onions & wild mushrooms
Cook time: 2 h 45 min
Total time: 3 h
Yield: 6
Cuisine: British
Ingredients: 1.5kg/3lb 5oz braising steak thickly sliced; 500g red onion (about 3); 15g dried porcini mushrooms; 3 tbsp olive oil; 1 tbsp plain flour; 425ml port; 250g chestnut mushroom whole, or halved if large

Home
Recipes
Braised beef with red onions & wild mushrooms

Braised beef with red onions & wild mushrooms

Mary Cadogan

Save recipe

Serves 6

More effort

Prep: 45 mins

Cook: 2 hrs - 2 hrs and 45 mins

A star rating of 4.3 out of 5.25 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Slow-cooked pork & red cabbage

A star rating of 3.9 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

1.5kg/3lb 5oz braising steak

thickly sliced
500g red onion

(about 3)
15g dried porcini

mushrooms
3 tbsp olive oil
1 tbsp plain flour
425ml port
250g chestnut mushroom

whole, or halved if large

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal570
fat28g
saturates10g
carbs17g
sugars13g
fibre2g
protein54g
salt0.4g

low

Method

step 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.
step 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.
step 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.
step 4

Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.

RECIPE TIPS

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.

Recipe from Good Food magazine, November 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.25 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now