Braised Beef with Mushrooms
INGREDIENTS
- 3.3 pounds/1.5 kilograms chuck roast
- 2 garlic cloves, smashed
- ¼ cup parsley root, chopped
- ¼ cup celery root, chopped
- ¼ cup celery leaves
- ½ cup carrot, chopped
- ½ cup onion, chopped
Sauce:
- 1 cup onion, chopped
- 3 cups mushrooms, quartered
- 4 garlic cloves, chopped
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- ½ teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon date syrup
- 4 tablespoon olive oil
INSTRUCTIONS
- Heat a large pot over medium-high heat. Sear the beef until deeply browned on all sides, then add garlic, parsley root, celery root, celery leaves, carrot, and onion. Pour in enough water to just cover the meat and bring to a gentle simmer. Cook for 2 hours until the beef is tender.
- Remove the beef from the pot and strain the liquid, discarding the vegetables. Refrigerate the broth overnight to develop flavor.
- In a wide, shallow pan, heat olive oil over medium heat. Sauté onion until golden, then add mushrooms and cook until softened. Stir in garlic, paprika, cumin, turmeric, salt, and pepper.
- Slice the beef and arrange it in the pan. Drizzle with date syrup and pour enough reserved broth to just cover, about 2 to 3 cups. Simmer gently over low heat for 1 hour, occasionally spooning the sauce over the beef to keep it moist.
- To slightly thicken the sauce, remove the lid and cook for 10 to 15 minutes over medium heat, letting it reduce to a glossy consistency. Serve warm.
FAQ
What cut of beef is best for making braised beef with mushrooms?
the ideal cut is a chuck roast, sometimes called chuck shoulder or blade roast in North America. This cut comes from the shoulder area of the cow and contains both connective tissue and intramuscular fat, which makes it perfect for long, slow cooking. During braising, the collagen in the connective tissue melts into gelatin, giving the sauce a rich texture and keeping the meat tender and flavorful.
Other suitable cuts include brisket, short ribs, or bottom round, but they may require slightly longer cooking times or adjustments in liquid. Choosing a cut with some marbling ensures the beef stays moist, while trimming excessive fat can prevent the sauce from becoming greasy. Always aim for uniform thickness to ensure even braising.
How should I prepare the vegetables to maximize flavor?
Chop onions, carrots, celery root, and parsley root into uniform pieces so they cook evenly and release their natural sweetness. Smashed garlic cloves help distribute flavor without overpowering the dish. Browning some vegetables lightly in the pan before adding the beef or liquid enhances the umami profile, creating a deeper sauce.
Mushrooms should be quartered to maintain texture while absorbing the braising liquid. Celery leaves can be added for a subtle herbal note. Avoid overcooking the mushrooms initially, since they will continue to soften during braising. Proper seasoning of the vegetables before and during cooking ensures the final braised beef with mushrooms has balanced, rich flavors.
Can I use bone-in beef for braised beef with mushrooms?
Using bone-in beef, such as a bone-in chuck roast or short ribs, can enhance the flavor of braised beef with mushrooms. The bones release collagen and marrow during the slow cooking process, enriching the sauce with a deep, savory taste and silky texture. Bone-in cuts may take slightly longer to cook, so monitor tenderness carefully.
When using bone-in beef, ensure the pieces fit comfortably in your braising vessel and are mostly submerged in liquid. The presence of bones also helps the meat retain moisture and structure during extended braising, resulting in a richer, more flavorful braised beef with mushrooms that is perfect for special occasions or dinner parties.
How long should I braise beef to achieve tender texture?
The braising process should typically take around two hours on the stovetop or until the beef becomes fork-tender. The key is to maintain a gentle simmer, rather than a rolling boil, which can toughen the meat. After searing the beef and adding aromatics and liquid, cover partially to trap moisture while allowing some evaporation.
Cooking low and slow ensures the connective tissue in the chuck roast melts into gelatin, enriching the sauce while keeping the beef moist. After braising, letting the broth rest overnight can further enhance flavor and texture. When ready to finish, a final gentle simmer in the mushroom sauce allows the beef to absorb additional flavor. Patience is critical; rushing the braising process can result in less tender, drier beef.
What is the best way to thicken the sauce?
The best way to thicken the sauce for braised beef with mushroom is by reducing it over medium heat after the beef has fully cooked. Remove the lid and allow the liquid to simmer gently for 10 to 15 minutes, stirring occasionally, until it reaches a glossy, slightly thickened consistency.
The collagen from the beef and the moisture released from mushrooms naturally help thicken the sauce, so no additional starch is usually necessary. For a richer texture, you can lightly mash a few mushrooms into the sauce while stirring. Avoid high heat, which can cause separation or toughen the beef.
How can I make braised beef with mushrooms in a slow cooker?
Begin by searing the chuck roast and sautéing the aromatics and mushrooms on the stovetop, then transfer everything to the slow cooker along with the liquid. Cook on low for six to eight hours or until the beef is fork-tender. The slow, gentle heat ensures the connective tissue fully melts into gelatin, enriching the sauce. Stir the sauce occasionally if possible, and add the date syrup toward the end to preserve its sweetness.
What wines pair best with braised beef with mushrooms?
This recipe pairs beautifully with medium- to full-bodied red wines that complement the richness of the meat and the umami depth of the mushrooms. Cabernet Sauvignon, Merlot, Syrah, or Malbec all work particularly well. Look for wines with moderate tannins and good acidity to cut through the richness of the sauce and balance the savory flavors.
For a slightly lighter option, a Pinot Noir can enhance the mushroom notes without overwhelming the beef. When serving braised beef with mushrooms, consider warming the wine slightly or decanting it to allow aromas to open. Wine can also be incorporated into the braising liquid to deepen flavor and create a richer sauce.
Is braised beef with mushrooms suitable for freezing?
Braised beef with mushrooms freezes exceptionally well, making it ideal for meal prep or batch cooking. Cool the beef and sauce completely before transferring to airtight containers or heavy-duty freezer bags. Portioning into serving sizes helps with convenience when reheating. Frozen braised beef with mushrooms can be kept for up to three months without significant loss of flavor or texture.
When reheating, thaw in the refrigerator overnight and warm gently over low heat on the stovetop to preserve tenderness. The sauce may thicken upon cooling, so add a small splash of broth or water if needed.
What tips ensure the beef stays tender?
Maintaining tenderness in braised beef with mushrooms depends on proper searing, cooking temperature, and timing. Start by searing the beef on all sides to lock in flavor and color. Simmer the meat gently rather than boiling, which can make it tough. Using a chuck roast or other well-marbled cut is essential, as the collagen melts during braising to keep the meat moist.
Avoid removing the beef too early; cook until it is easily pierced with a fork. Occasionally spooning the sauce over the beef helps it stay juicy. Letting the beef rest in the sauce or refrigerating and reheating slowly further enhances tenderness.
