Italian Braised Beef with Garlic and Mushrooms
Immerse yourself in the comforting flavors of Italy with this Italian Braised Beef with Garlic and Mushrooms recipe. Perfectly seared beef chuck roast is slow-cooked to fork-tender perfection in a rich medley of garlic, baby bella mushrooms, and a fragrant blend of thyme and oregano. Enhanced by the deep, robust notes of dry red wine and savory beef broth, this hearty dish is a masterclass in slow-cooking techniques. Caramelized vegetables and umami-packed tomato paste create a velvety sauce that coats every bite, making it an ideal centerpiece for a cozy dinner. Serve this soul-warming Italian classic over creamy mashed potatoes or buttery polenta, and don’t forget a sprinkle of fresh parsley for a vibrant finish. Perfect for special occasions or Sunday supper, this recipe is sure to delight lovers of slow-cooked comfort food.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic cloves, minced
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 medium celery stalks, diced
- 12 ounces baby bella mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and season all over with salt and black pepper.
In a large, heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef for 3-4 minutes on each side until browned. Remove the beef and set aside.
Reduce the heat to medium and melt the butter in the same pot. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened and slightly caramelized.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced baby bella mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
Push the vegetables to the sides of the pot and add the tomato paste to the center. Cook the tomato paste for 2 minutes, stirring, to bring out its flavor.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes.
Return the seared beef to the pot and pour in the beef broth. Add the thyme, oregano, bay leaves, salt, and pepper. Stir gently to combine.
Bring the mixture to a gentle simmer, cover the Dutch oven with a lid, and transfer it to a preheated 325°F (160°C) oven.
Braised the beef for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart.
Remove the Dutch oven from the oven and let the beef rest for 10 minutes. Discard the bay leaves.
Serve the braised beef sliced or shredded, spooning the rich mushroom and garlic sauce over the top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1154 mg | 25% | |
*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.
