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nucleotides beef and mushroom
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Braised Beef and Mushrooms

Beef brings glutamate flavor and mushrooms add nucleotides.

Course Main Course
Cuisine American
Servings 12

Ingredients

  • 2 Tbsp. canola oil
  • 1 Tbsp. butter
  • 4 cups finely diced onions
  • 2 large cloves garlic crushed and peeled
  • 2 Tbsp. tomato paste
  • 2 Tbsp. sweet paprika
  • 2 tsp. chopped fresh marjoram or 1 teaspoon dried
  • 4 pounds beef chuck trimmed and cut into 1½-inch pieces
  • 1 tsp. salt divided
  • Freshly ground pepper to taste
  • 2 lbs. cremini mushrooms cut into ½-inch pieces
  • 1 cup reduced-sodium beef broth
  • 8 large shiitake mushroom caps cut into ½-inch pieces
  • 2-3 teaspoons finely minced fresh tarragon or dill for garnish

Instructions

  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 ½ 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, 1¾ to 2½ 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 ½ teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.

Recipe Notes

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.

Recipe and photo from Eatingwell.com