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Wine-Braised Beef with Mushrooms

Wine-Braised Beef with Mushrooms
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Wine-Braised Beef with Mushrooms is a comforting, slow-cooked dish featuring tender beef chuck roast braised in a rich red wine and mushroom sauce, enriched with classic aromatics and fresh herbs. Perfect for cozy dinners or special occasions, this elegant yet simple recipe delivers deep, savory flavors and a luscious texture.

Ingredients

Scale

Beef and Seasoning

  • 2 to 3 pounds beef chuck roast, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste

For Searing and Sautéing

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini or button mushrooms, sliced

Liquids and Herbs

  • 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 to 3 cups beef broth
  • 3 to 4 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Prepare and Season the Beef: Trim excess fat from your beef chuck roast and pat it dry with paper towels. Generously season all sides with salt and freshly ground black pepper to enhance the natural flavors during searing and braising.
  2. Sear the Beef: Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the beef on all sides until it develops a rich, golden-brown crust. This step locks in juices and adds depth to the final dish. Once browned, remove the beef and set it aside.
  3. Sauté Aromatics and Mushrooms: In the same pot, add a knob of butter and sauté diced onions and minced garlic until translucent and fragrant. Then, add sliced mushrooms and cook until they release their moisture and begin to brown, intensifying their earthy flavor.
  4. Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up all the browned bits stuck on the bottom. This step dissolves those flavorful caramelized pieces into the liquid, building a rich base for the sauce.
  5. Add Broth and Herbs: Return the seared beef to the pot and pour in beef broth until it covers about two-thirds of the meat. Add fresh thyme sprigs and bay leaves for aromatic depth. Bring the liquid to a gentle simmer.
  6. Braise Low and Slow: Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours or until the beef is fork-tender and the sauce has thickened beautifully.
  7. Final Touches and Serving: Remove the beef and let it rest briefly. Discard the herbs and skim excess fat from the sauce if needed. Serve the tender beef slices with the mushroom wine sauce spooned generously over the top.

Notes

  • Patience is key: Proper searing and slow braising ensure maximum tenderness and flavor development.
  • Use a good-quality wine: Choose a wine you would gladly drink, as its flavor is prominent.
  • Don’t overcrowd the pan: Sauté mushrooms in batches for even browning and richer flavor.
  • Let the beef rest: Resting allows juices to redistribute for a juicier bite.
  • Thicken the sauce: Simmer uncovered after braising if needed to concentrate the sauce, or swirl in a bit of butter for gloss and richness.

Nutrition

Keywords: beef, braised beef, wine-braised beef, mushrooms, comfort food, slow-cooked beef, red wine sauce, cozy dinner

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