Braised Beef & Mushrooms

ChubbyBunny

Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped so it can absorb the wonderful taste of mushrooms, which completely permeate the sauce. If you find them, chanterelle mushrooms can be used in place of the shiitakes. Serve with whole-wheat egg noodles or spaetzle and a mixed green salad.

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

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. 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.

Makes 12 servings, about 3/4 cup each

NUTRITION INFORMATION: Per serving: 224 calories; 8 g fat (3 g sat, 4 g mono); 49 mg cholesterol; 10 g carbohydrate; 26 g protein; 2 g fiber; 246 mg sodium; 652 mg potassium.

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.

ChubbyBunny

Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped so it can absorb the wonderful taste of mushrooms, which completely permeate the sauce. If you find them, chanterelle mushrooms can be used in place of the shiitakes. Serve with whole-wheat egg noodles or spaetzle and a mixed green salad.

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

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. 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.

Makes 12 servings, about 3/4 cup each

NUTRITION INFORMATION: Per serving: 224 calories; 8 g fat (3 g sat, 4 g mono); 49 mg cholesterol; 10 g carbohydrate; 26 g protein; 2 g fiber; 246 mg sodium; 652 mg potassium.

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.