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The key to a great wine braised beef recipe lies in its ingredients. You need quality beef. I recommend 2 pounds of beef chuck. Cut it into 2-inch pieces for even cooking. This cut is perfect for slow cooking. It becomes tender and flavorful.

Wine Braised Beef with Mushrooms | The Modern Proper

Warm up your dinner table with our delicious Wine Braised Beef with Mushrooms recipe! This comforting dish blends tender beef and savory mushrooms, all simmered in rich wine for unmatched flavor. Perfect for both novice cooks and seasoned chefs, you’ll find easy instructions and helpful tips to create a hearty meal. Ready to impress your family? Explore the full recipe and elevate your cooking tonight!
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Ingredients
  

2 lbs beef chuck, cut into 2-inch pieces

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

8 oz cremini mushrooms, sliced

2 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce (optional for added depth)

2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)

2 bay leaves

Salt and pepper to taste

Chopped fresh parsley for garnish

Instructions
 

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

    Season the beef chunks with salt and pepper. Once the oil is hot, add the beef to the pot in batches (do not overcrowd) and brown on all sides. Remove the beef and set aside.

      In the same pot, add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Add the sliced mushrooms to the pot and cook for about 6-7 minutes, stirring occasionally, until they release their moisture and start to brown.

          Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.

            Return the browned beef to the pot and add the beef broth, Worcestershire sauce (if using), thyme, bay leaves, and additional salt and pepper to taste.

              Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 2 to 2.5 hours, or until the beef is tender and falling apart.

                Remove the bay leaves, adjust the seasoning if necessary, and serve hot.

                  Prep Time: 15 minutes | Total Time: 2 hours 45 minutes | Servings: 6

                    - Presentation Tips: Serve the stew in warm bowls, garnished with fresh parsley. Accompany it with crusty bread for dipping, or over creamy mashed potatoes for a hearty meal.