Beef Braised With Red Wine & Mushrooms
Recipe: #17692
March 05, 2015
Categories: Stewing Beef, Mushrooms, French, Fathers Day Passover, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"From Cooking Light: calories 307, fat 10.3 (sat 3.8) carb 19.9, serving size 1 1/4 cups"
Ingredients
Nutritional
- Serving Size: 1 (578.2 g)
- Calories 724.4
- Total Fat - 44.8 g
- Saturated Fat - 19.1 g
- Cholesterol - 459.9 mg
- Sodium - 853.6 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 5.1 g
- Sugars - 6.3 g
- Protein - 29.9 g
- Calcium - 755.9 mg
- Iron - 10.5 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
Step 5
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.
Tips
No special items needed.