Braised beef with red onions & wild mushrooms

Braised beef with red onions & wild mushrooms

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(21 ratings)

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

More effort

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

  • Freezable

Nutrition: per serving

  • kcal570
  • fat28g
  • saturates10g
  • carbs17g
  • sugars13g
  • fibre2g
  • protein54g
  • salt0.4g
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Ingredients

  • 1½ kg/3lb 5oz braising steak, thickly sliced
  • 500g red onion (about 3)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 15g dried porcini mushrooms
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp plain flour
  • 425ml port
  • 250g chestnut mushroom, whole, or halved if large

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.

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Comments, questions and tips

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sarahcookerybook
28th Apr, 2008
5.05
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
30th Mar, 2008
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
14th Mar, 2008
5.05
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
5th Feb, 2008
3.05
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
1st Jan, 2008
5.05
This was delicious but expensive so it is interesting to read the comments that its worth repeating with red wine.
hattond
31st Dec, 2007
5.05
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
20th Dec, 2007
Very helpful and have tried it so can confirm it is gorgeous.
kellyhaynes
20th Dec, 2007
3.05
I cooked this with the port and found it rather sweet - may try another time with red wine.
jeanius
10th Dec, 2007
5.05
Delicious recipe, we also changed the port for wine to cut cost and it was lovely. We will definitely do this again.
nicolerobinson
9th Dec, 2007
5.05
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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