Braised beef with red onions & wild mushrooms

Braised beef with red onions & wild mushrooms

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(22 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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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 !
paladin
5th Dec, 2007
5.05
Excellent! no port available so substituted red wine with a dash of brandy - delicious.
gingerbev
19th Nov, 2007
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.
salterfamily
17th Nov, 2007
5.05
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.
verityboak
14th Nov, 2007
5.05
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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