Tuesday, October 18, 2011

Recipe :: Braised Beef with Mushrooms

Love the smell of braised beef simmering on the stove? Well this recipe is for you! I don't know the origins of the recipe beyond "Mom's Kitchen" but I've adapted it a bit further for my husband and I. We use fresh v. canned mushrooms and omit excess salt when possible {no beef salty cube things}!

Hungry yet?
Read on for the full recipe and a few pictures.

Braised Beef with Mushrooms

Original Recipe by Mom and Adapted by Daughter


1.5 lbs of lean beef stew meat
{1} 24 oz can of diced tomatoes
1 large onion - sliced - diced - anyway you like it
Sliced mushrooms {optional} I used shitake & crimini
1 Tbsp of olive oil
1 Tbsp of grated garlic
salt/pepper to taste
sprinkle of red pepper flakes
2 Tbsp of Worcestershire sauce
2 tsp of sugar
3 Tbsp of butter {softened}
2 Tbsp of all purpose flour

Use a  medium sized pot that has a cover.

Trim the fat off the stew meat, season with salt & pepper and cut into bite size pieces. Add 1 Tbsp of olive oil to pan and turn heat to med-high. Once oil is heated, add beef and brown. Add onions and sprinkle of red pepper, stir and let cook 3 minutes. Add mushrooms, let cook down for 5 minutes. Add the 1 Tbsp of grated garlic, salt/pepper, 2 tsp of sugar and 2 Tbsp of Worcestershire sauce, can of tomatoes and bring to a low boil. Once you've reached a boil, cover and turn heat to low and let simmer on the stove until the beef is super soft and falling apart {1.5-2.5 hours}.

Once your beef is perfectly braised - I take my butter and mix it with the 2 Tbsp of flour to create a paste. Add paste to your braised beef {while it's simmering} to thicken it just a bit.

Serve over your favorite egg noodles or rice.

A few pics of the process:

Your always hungry,
Chief Caramel Making Girl

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