Braised beef with red onions & wild mushrooms

Braised beef with red onions & wild mushrooms

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Dec, 2007
Delicious recipe, we also changed the port for wine to cut cost and it was lovely. We will definitely do this again.
9th Dec, 2007
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 !
5th Dec, 2007
Excellent! no port available so substituted red wine with a dash of brandy - delicious.
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.
17th Nov, 2007
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.
14th Nov, 2007
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?