Beef and Wild Mushrooms
Beef and Wild Mushrooms is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat.
Season beef with kosher salt; cook, turning, until browned on all sides, about 15 minutes.
Transfer beef to a plate.
Add remaining 1 1/2 tablespoons oil to pot.
Add onions, garlic, thyme sprig, and bay leaf.
Cook, stirring often, until onions are golden brown and soft, 10-15 minutes.
Remove pot from heat and add wine.
Return pot to heat, bring to a boil, and simmer until wine is reduced by half, about 3 minutes.
Return beef to pot; add broth.
Bring to a boil; reduce heat, cover, and simmer gently until beef is fork-tender, 5-6 hours.
Let beef cool in cooking liquid, then transfer to a shallow baking dish.
Strain braising liquid through a fine-mesh sieve over meat in dish.
Cover and chill overnight.
DO AHEAD: Beef can be made 3 days ahead.
Keep chilled.
Discard fat from surface of braising liquid before continuing.
Cut beef into 4 pieces; set aside.
Transfer chilled braising liquid to a large skillet and bring to a boil; cook until thickened and reduced to 1 1/2 cups, 25-30 minutes.
Taste and season sauce with salt, if needed.
Add beef to skillet with sauce, cover, and cook over medium-low heat until beef is heated through, 8-10 minutes.
Divide beef among plates.
Spoon sauce over, top with mushrooms, and sprinkle with flaky sea salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.