Beef with Caramelized Onions and Mushrooms

Beef with Caramelized Onions and Mushrooms - by LetTheBakingBeginBlog.com @Letthebakingbg

Turkey leftover stocks are over, so now it’s on to tenderly soft beef, meaty mushrooms and caramelized onion. Onions always makes everything taste better. This roasted Beef and Mushroom bake is my ‘go-to’ choice when I need something light on prep but grand on flavor. There’s under 30 minutes of prep time and the flavors are incredible. The beef is cooked in it’s own juice until completely soft, then at the end when the juice has evaporated, I add about 1 cup of wine (of choice) to add a boost of flavor, plus to create a bit of a sauce. The wine is optional, as I have made it with and without it, but it’s definitely better with it.

 

Beef with Caramelized Onions and Mushrooms

Yield: 6 servings

Ingredients:

  • 3 1/2 – 4 lb beef chuck, fat trimmed, cut into 1 1/2 pieces
  • 2 large carrots, peeled, cut into 2/3 inch pieces
  • 2 medium onions, peeled, cut in half and sliced into half rings
  • 20 medium sized button mushrooms, wiped clean with a wet paper towel, cut in half
  • 5-6 garlic cloves, peeled, pressed or minced
  • 1 1/2 tsp black ground pepper
  • 1 tsp crushed red pepper flakes
  • 3 Tbsp oil
  • 2-3 bay leaves
  • 1 Tbsp kosher salt (reduce to 3/4 Tbsp for table salt)
  • 1/2 cup red or white wine (Optional)
  • 3-4 Tbsp chopped parsley, for garnish

Beef with Caramelized Onion and Mushrooms - by LetTheBakingBeginBlog.com @LetthebakingbgHow to make Beef with Caramelized Onions and Mushrooms

Toss beef chuck with the pressed garlic cloves, black pepper, salt, and the olive oil until the meat is evenly coated. Transfer to an oven proof baking dish and add carrot pieces in between the meat pieces. Top with the bay leaves. Cover with foil and bake for 1.5 hours at 350F or until the meat pieces are tender and almost fall apart.

Beef with Caramelized Onions and Mushrooms - by LetTheBakingBeginBlog.com @Letthebakingbg

Meanwhile saute the onion with a couple tablespoons oil over medium heat until golden in color. When done, tilt the skillet to one side and allow the oil to pool at the bottom while you remove the onion to a separate dish.

Beef with Caramelized Onions and Mushrooms - by LetTheBakingBeginBlog.com @Letthebakingbg

To the same skillet add the mushrooms, cut side down. Over high heat sear the mushrooms then flip and sear the other side. Then, sprinkle with kosher salt,  cover with lid and continue cooking for about 5-10 minutes, tossing from time to time.

Beef with Caramelized Onions and Mushrooms - by LetTheBakingBeginBlog.com @Letthebakingbg

Once the beef is soft and easily pierced with a fork, remove the foil, sprinkle with caramelized onions

Beef with Caramelized Onions and Mushrooms - by LetTheBakingBeginBlog.com @Letthebakingbg

and the mushrooms and bake for another 15 minutes to allow the mushrooms to heat through. This is when you can add 1/2 cup of red or white wine to the baking dish to enhance flavor.

Beef with Caramelized Onion and Mushrooms - by LetTheBakingBeginBlog.com @Letthebakingbg

Now gently toss everything together, sprinkle with parsley and serve.

Beef with Caramelized Onions and Mushrooms

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Entree
Serves: 6 -8 servings

Ingredients

  • 3½ - 4 lb beef chuck, fat trimmed, cut into 1½ pieces
  • 2 large carrots, peeled, cut into ⅔ inch pieces
  • 2 medium onions, peeled, cut in half and sliced into half rings
  • 20 medium sized button mushrooms, wiped clean with a wet paper towel, cut in half
  • 5-6 garlic cloves, peeled, pressed or minced
  • 1½ tsp black ground pepper
  • 1 tsp crushed red pepper flakes
  • 3 Tbsp oil
  • 2-3 bay leaves
  • 1 Tbsp kosher salt (reduce to ¾ Tbsp for table salt)
  • ½ cup red or white wine (Optional)
  • 3-4 Tbsp chopped parsley, for garnish

Instructions

  1. Toss beef chuck with the pressed garlic cloves, black pepper, salt, paprika and the olive oil until the meat is evenly coated. Transfer to an oven proof baking dish and add carrot pieces in between the meat pieces. Top with the bay leaves. Cover with foil and bake for 1.5 hours at 350F or until the meat pieces are tender and almost fall apart.
  2. Meanwhile saute the onion with a couple tablespoons oil in over medium heat until golden in color. When done, tilt the skillet and allow the oil to pool at the bottom, while you remove the onion to a separate dish.
  3. To the same skillet add the mushrooms, cut side down. Over high heat sear the mushrooms on both sides. Then, sprinkle with kosher salt, cover with lid and continue cooking for about 5-10 minutes, tossing from time to time.
  4. Once the beef is soft and easily pierced with a fork, remove the foil, sprinkle with caramelized onions and the mushrooms and bake for another 15 minutes to allow the mushrooms to heat through. This is when you can add ½ cup of red or white wine to the baking dish to enhance flavor.
  5. Now gently mix everything together, sprinkle with parsley and serve.

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Beef with Caramelized Onions and Mushrooms - by LetTheBakingBeginBlog.com @Letthebakingbg

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Comments

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  • Tanya

    Marina, You are the queen!!!! You come up with the most incredible recipes that are very delicious, and very easy to make, with ingredients that one has in the kitchen! In addition to that you are so talented in photography field! I would wish to take lessons from you. Thank you for sharing your talents with the rest of the world!

    · Reply
    • Tanyusha, thank you so so much! I feel very blessed to be able to share what I absolutely love, so it makes me incredibly happy to know that others enjoy my work!
      God bless you!

      · Reply
  • Loved the recipe, Marina. Thank you. The pictures are so appetizing that I had to try it. Glad I did.

    · Reply
  • Anna

    This is my favorite beef to make! i make it extra spicy 🙂 my husband and i love it. its been a while since i made it so im wondering when you add in the red pepper flakes? i dont remember when i put it in last time and i dont think you wrote it in

    · Reply
    • Hi Anna,
      Sorry I missed your comment for so long!
      You add the red pepper flakes at the same time you add salt and pepper.

      · Reply
  • Great Looking recipe. Just curious how many calories are there per serving? I would like for once to stick to my diet 🙂

    · Reply
  • Tanya I

    This recipe looks so good. Cant wait to make it. What kind of red wine do you use? Would Burundy cooking wine work?

    · Reply
    • Any wine that tastes great will work. So if you could drink it, you can add it to your food. I have used Pinot Noir, Merlot, Chianti as well as Cabernet Sauvignon in the past with great results 🙂 Hope this helps.

      · Reply
  • Michele

    The ingredients say crushed red pepper, but the directions don’t say when to add it. The directions say paprika but it’s not in the ingredients list. Do I use both? If so, how much paprika? Do I add the crushed red pepper with the salt and pepper?
    Need help.
    Thanks.

    · Reply
    • Hi Michelle, yes you add it at the same time as the salt and pepper.
      You can use both crushed red peppers and about 1 tsp of paprika. Sorry about missing it the first time go-around, I’ll go ahead and note it in the recipe.

      Thanks!

      · Reply

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