Braised beef with red onions & wild mushrooms

Recipe uploaded by

Mary Cadogan

12 ratings

Recipe by Mary Cadogan

Leave a comment or rate this recipe

Tested

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

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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 !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annie

  20 December 2007

  annie commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Petra

  01 April 2008

  Petra rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/4850/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Local food heros
• Grow your own courgettes
• Grow your own herbs

Recipe features

• Vegetarian delights
• Help yourself to summer salads
• Celebrate in style

Difficulty and servings

Serves 6

Preperation 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

Your binder

Register for a binder and we will give you a £40 Virgin Wines WineBank voucher*. Click here for details.

*Spend £40 on wine and Virgin Wines will match your spend giving you £80 worth of wine.

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.