Braised beef with red onions & wild mushrooms

Braised beef with red onions & wild mushrooms

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(24 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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  • 1½ kg/3lb 5oz braising steak, thickly sliced
  • 500g red onion (about 3)



    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


  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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19th Nov, 2016
This is a basic recipe that can be adapted. The addition of a leek can be nice. Try Stout, Beer, wine or port, All are good. Port can be picked up for £6 a bottle which doesn't really make it any more than wine. Great served with horseradish mash and braised red cabbage
30th Mar, 2015
Good basic beef stew. The port adds a nice sweetness. I cooked mine all day in the slow cooker so it felt like someone else had cooked for me by the time I got home... Warmed the cockles!
10th Nov, 2012
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!!!
13th Dec, 2009
Tasty and really easy to follow!
23rd Mar, 2009
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.
10th Jan, 2009
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.
6th Jan, 2009
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.
8th Jan, 2018
When adapting a recipe for slow cooking you need to reduce the liquid element significantly
donna_wowee's picture
8th Dec, 2008
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.
17th Nov, 2008
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!


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