Best Braised Beef And Mushroom Recipes

Guinness Beef Brisket with Guinness mushroom onion gravy and brown sugar braised carrots image

Provided by Leilani Waller

Categories Beef

Time 8h40m

Number Of Ingredients 13

3 lb beef brisket
1 can(s) guinness stout
1 tsp garlic powder
1 tsp onion powder
4 Tbsp olive oil
salt and pepper
1 large onion
1 pkg sliced fresh portobello mushrooms
4 clove garlic
4 Tbsp butter
2 Tbsp flour
1 pkg raw petit carrots
2 Tbsp brown sugar

Steps:

1. Salt and pepper Brisket and brown on all sides in 2 tablespoons Olive Oil
2. Place in crock pot, add onion and garlic powder and the can of Guinness set on low for at least 8 hours
3. When done remove Brisket from crock pot and let rest on a plate saving the liquid in the pot for gravy.
4. While meat is resting in a saute pan med high heat melt 2 of the tablespoons of butter and brown sugar add baby carrots and turn to low, cover and simmer for 20 minutes. Making sure to move around so carrots don't get browned.
5. In another large saute pan heat the other two tablespoons olive oil and saute' Onion mushrooms and garlic. When tender add 2 tablespoons of butter and 2 tablespoon flour in pan to make a roux. cook for several minutes and add 2 cups of the reserved liquid from the crock pot. Cook until thickened. Salt and Pepper to taste. Serve on top of sliced brisket.
6. Cut brisket in half and slice the half for meal and serve with mushroom gravy. Reserve the other half of Brisket for Round 2 meal (Tex Mex black bean and brisket) to be posted in seperate recipie

Braised Beef and Pasta with Italian Mushroom Sauce image

Provided by Linda Seide

Categories Beef

Time 2h

Number Of Ingredients 8

1 1/2 lb boneless beef chuck or shoulder steaks
1/2 c parmesan reggiano, divided in half
4 c assorted sliced mushrooms, such as crimimi, shiitaki or oyster (i didn't have these on hand so i used button mushrooms)
1 medium onion, chopped
3 clove garlic, chopped
1 c dry red wine (you may use beef broth in its place)
1 jar(s) (26 ozs) fire-roasted tomato and garlic sauce or other pasta sauce
1 pkg (12 ozs) fresh fettuccine, cooked

Steps:

1. 1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
2. 2. Spray skillet with cooking spray again; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender.
3. 3. Add wine; cook and stir 3 minutes. Stir in marinara sauce. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
4. 4. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.

Round 2 Recipe - Braised Beef and Mushroom Soup image

Provided by Sandra Lee

Categories main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

1 1/2 cups beef broth
2 cups drippings, reserved from Holiday Short Ribs
1/3 cup mushroom and onions, reserved from Mushroom Walnut Tarts
1 short rib, reserved from Holiday Short Ribs, meat removed and coarsely chopped

Steps:

In a medium pot over medium heat, heat the beef broth and drippings. Add the mushrooms and onions. Bring to a simmer, and then stir in the short ribs. Let heat through and serve.

BRAISED BEEF AND MUSHROOM image

Yield 12

Number Of Ingredients 14

2 tablespoons canola oil
1 tablespoon butter
4 cups finely diced onions
2 large cloves garlic, crushed and peeled
2 tablespoons tomato paste
2 tablespoons sweet paprika
2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
4 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
1 teaspoon salt, divided
Freshly ground pepper, to taste
2 pounds cremini mushrooms, cut into 1/2-inch pieces
1 cup reduced-sodium beef broth
8 large shiitake mushroom caps, cut into 1/2-inch pieces
2-3 teaspoons finely minced fresh tarragon, or dill for garnish

Steps:

Preheat oven to 350°F. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram. Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid. Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes. Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired. Make Ahead Tip: Prepare through Step 4; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 5 just before serving.