Braised Beef with Mushrooms
Elevate your comfort food repertoire with this rich and savory Braised Beef with Mushrooms, a soul-warming dish perfect for cozy family dinners or special occasions. Tender beef chuck roast is seared to golden perfection and slow-braised in a flavorful blend of dry red wine, beef broth, and aromatic herbs. Earthy button mushrooms, caramelized onions, and garlic add depth, while a touch of tomato paste gives the sauce a velvety finish. Served with mashed potatoes, rustic bread, or buttery rice, this melt-in-your-mouth meal is as hearty as it is elegant. With just 20 minutes of prep and the rest handled in the oven, it’s a low-effort, high-reward recipe that will impress every time. Perfect for meal prep, leftovers, or a dinner party centerpiece, this recipe is your go-to for a gourmet homemade feast.
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Recipe Information
Ingredients
- 1.5 lbs beef chuck roast
- 8 oz button mushrooms
- 1 yellow onion
- 3 garlic cloves
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 cups beef broth
- 1 cup dry red wine
- 1 tbsp tomato paste
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the beef on all sides until it is browned, about 3-4 minutes per side. Remove the beef and set aside.
Reduce the heat to medium. Add the chopped onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir for 1-2 minutes to cook out the raw flour taste.
Deglaze the pot by pouring in the red wine and scraping the bottom of the pot to loosen any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth, tomato paste, thyme sprigs, bay leaf, and mushrooms. Mix to combine.
Return the seared beef to the pot, submerging it slightly in the liquid. Cover the pot with a tight-fitting lid.
Place the pot in the preheated oven and braise for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
Remove the pot from the oven and discard the thyme sprigs and bay leaf. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the braised beef hot, garnished with chopped parsley if desired, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
