Braised Beef With Red Onions Wild Mushrooms Food

EASY BRAISED BEEF WITH MUSHROOMS RECIPE

Steps:

• Trim the Beef of any excess fat and cut the beef into 3-inch pieces. Set it aside.
• Chop the onions into one inch chunks and the mushrooms into halves. Set the veggies aside.
• Preheat a Dutch oven (or another oven-safe dish) with 2 tablespoons of oil over medium-high heat. Add in the Beef and brown each piece on all sides. Remove the Beef from the pot and set it aside.
• In the same pan, add 2 more tablespoons of oil and cook the onions and mushrooms in the Beef drippings until they turn a light shade of brown.
• Add the Beef back into the pan and season the pot with salt, cumin, and black pepper. Add in bay leaves and beef broth. Cover with a lid.
• Bake in a preheated oven to 375°F for about 90 minutes or until Beef is tender. Serve immediately with your favorite side dish and enjoy!

BRAISED BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES

Steps:

• In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
• In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.

BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS

Steps:

• 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.
• 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.
• 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.
• Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.

BRAISED BEEF AND MUSHROOMS

Steps:

• In a large nonstick saucepan, brown meat in oil; drain. Remove meat from pan; set aside. In same pan, cook turnip and onion for 3 minutes or until lightly browned. Stir in mushrooms and garlic; cook and stir for 3-4 minutes or until turnips are tender., In a small bowl, combine the wine or broth, water, tomato paste, bouillon granules, horseradish, tarragon and pepper until smooth. Gradually stir into skillet. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for about 1-1/4 hours or until meat is tender. Uncover; simmer 15 minutes longer., In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.

BRAISED BEEF WITH MUSHROOMS

Steps:

• Heat oil in dutch oven, brown roast on all sides.
• Season with salt and pepper; remove from pan.
• To pan add mushrooms and onion; saute for 2 minutes.
• Add garlic, broth and bay leaf; return roast to pan.
• Cover and simmer for 3 hours.
• Add peas and cook 10 more minutes.
• Remove roast to serving platter; stir in sour cream.
• Serve roast with sauce.

BRAISED BEEF WITH MUSHROOMS

Steps:

• In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.

BEEF TIPS AND MUSHROOMS BRAISED IN RED WINE

Steps:

• Season flour with salt and pepper. Dredge beef tips in flour.
• Heat oil until smoking in a large skillet. Add beef and brown. Turn to brown all sides. Transfer beef to slow cooker.
• Add onion and mushrooms to skillet. Cook until soft and browned. Add to slow cooker.
• Deglaze skillet with wine, scraping up any browned bits from the pan. Add to slow cooker.
• Add boullion, tomato sauce and garlic to slow cooker. Cook on high 2-3 hours or low 5-6 hours until beef is very tender.
• Add Worcestershire sauce and stir well. Serve over mashed potatoes or buttered noodles.

BEEF BRAISED IN RED WINE WITH CHINESE MUSHROOMS

Steps:

• Place the beef and the wine in a bowl that will hold them comfortably. Place the mushrooms in a 1-cup measuring cup, fill the cup with boiling water, and allow to steep 10 minutes. Transfer mushrooms to the bowl with the meat, and strain the mushroom liquid into bowl. Stir in the soy sauce. Cover and marinate at room temperature 2 to 3 hours.
• Heat oven to 300 degrees. Remove the meat from the marinade and pat it dry on paper towels. Warm the oil in a 4-quart casserole on medium-high heat. Lightly brown the meat. Remove and lower the heat. Add the carrots, celery, onion and garlic and sauté until soft. Add the thyme, the marinade and the mushrooms and cook on high 8 to 10 minutes, until reduced by about half. Return the meat to the pan, cover and bake about 2 1/2 hours, until fork-tender.
• Stir in the vinegar and season with salt and pepper. Remove the thyme. Cut the meat in thick slices and arrange on a platter with the mushrooms. Spoon on the sauce or serve it in a separate bowl.

GUINNESS BRAISED BEEF WITH MUSHROOMS

Steps:

• Arrange rack in lower third of oven. Preheat oven to 350 degrees.
• Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed.
• Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
• Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
• Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking.
• Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.).
• Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes.
• Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.

BEEF BRAISED WITH RED WINE AND MUSHROOMS

Steps:

• Combine porcini mushrooms and 1 cup boiling water in a small bowl; let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
• Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add half of beef to pan; sauté 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon; place in a bowl. Repeat procedure with remaining beef.
• Add onions to pan; sauté 3 minutes or until lightly browned. Add cremini mushrooms and carrot; sauté 3 minutes or until mushrooms are tender. Add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil.
• Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
• Uncover and cook 20 minutes, stirring occasionally.
• Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until liquid thickens. Discard thyme sprigs and bay leaves.

BEEF BRAISED WITH RED WINE AND MUSHROOMS

Steps:

• Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
• Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
• Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
• Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
• Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.