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Wine-Braised Beef with Mushrooms

Wine-Braised Beef with Mushrooms
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A deeply comforting and elegant dish featuring tender beef chuck roast braised slowly in a rich, red wine sauce with earthy mushrooms and aromatic herbs. Perfect for a hearty, one-pot dinner with minimal hands-on time and maximum flavor.

Ingredients

Scale

Beef and Mushrooms

  • 2 to 3 lbs Beef Chuck Roast, trimmed and cut into large chunks
  • 10 oz Button or Cremini Mushrooms, cleaned and sliced

Liquids and Aromatics

  • 1 1/2 cups Dry Red Wine (Cabernet Sauvignon or Merlot recommended)
  • 1 1/2 cups Beef Broth (gluten-free if desired)
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced

Herbs and Seasonings

  • 3 to 4 sprigs Fresh Thyme
  • Salt and Pepper, to taste

Fats for Cooking

  • 2 tbsp Olive Oil
  • 2 tbsp Butter

Instructions

  1. Prepare the Ingredients: Trim the beef into large chunks and season generously with salt and pepper. Clean and slice the mushrooms. Chop the onion and mince the garlic to have all ingredients ready.
  2. Sear the Beef: Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef chunks on all sides until nicely browned, developing a golden crust that locks in juices. Remove beef and set aside.
  3. Sauté Aromatics and Mushrooms: In the same pot, add butter and sauté onion and garlic until translucent and fragrant. Add sliced mushrooms and cook until softened and lightly browned.
  4. Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine simmer for a few minutes to reduce slightly and concentrate flavors.
  5. Braise the Beef: Return the seared beef to the pot. Add enough beef broth to just cover the meat and add fresh thyme sprigs. Bring to a gentle simmer, cover with a lid, and cook on low heat for 2 to 3 hours until beef is fork-tender.
  6. Final Adjustments: Once the beef is tender, uncover and simmer briefly to thicken the sauce if needed. Taste the sauce and adjust salt and pepper before serving.

Notes

  • Use a well-marbled cut like chuck roast for best tenderness and flavor.
  • Do not rush searing to ensure a rich caramelized crust on the beef.
  • Choose a dry red wine that you enjoy drinking, as it influences the final flavor.
  • Cook low and slow to allow collagen to break down and meat to become tender.
  • Let the dish rest off heat for a few minutes before serving to meld the flavors.
  • This recipe can be adapted to use shiitake or portobello mushrooms for more robust flavor.
  • Replace thyme with rosemary or bay leaves for a different herbal profile.
  • Use gluten-free beef broth to make the dish gluten-free.
  • For a vegetarian version, substitute beef with seitan or increase mushrooms.
  • Add chili flakes or smoked paprika for a subtle spicy kick.

Nutrition

Keywords: wine braised beef, beef and mushrooms, slow cooked beef, one pot dinner, comfort food, gluten free beef recipe

Find it online: https://marybaking.com/wine-braised-beef-with-mushrooms/