Braised Beef with Mushrooms and Red Wine

Name: Braised Beef with Mushrooms and Red Wine
Prep time: PTM
Yield: 4
Ingredients: Beef eye of round 2.2 lbs; Carrots 0.44 cup; Celery 2.5 oz; Red wine 3 ¼ cups; Water to taste; Cloves 3; Ground black pepper 3; Mushrooms Mixed (champignon and honey mushrooms) 4 ¼ cups; Fine salt to taste; Black pepper to taste

it es br de fr nl

413

Calories per serving

Energy Kcal 413
Carbohydrates g 3.6
of which sugars g 3.5
Protein g 44.6
Fats g 10.6
of which saturated fat g 3.47
Fiber g 2.9
Cholesterol mg 120
Sodium mg 467

Gluten Free
Lactose Free

Difficulty: Average
Serving: 4
Cost: Average

PRESENTATION

There's nothing quite like a rich, tender braised beef dish from Piedmont, known as brasato, to make winter dinners feel special. Really special. This classic northern Italian recipe gets its depth from a slow marination and a gentle, drawn-out braise that really lets the flavors settle in. The beef stew is brought to life with a big splash of red wine and a good handful of mushrooms—typically champignon and chiodini—soaking up all the moist, savory juices. Folks around Piedmont love pairing this with creamy polenta. And truthfully, the combination is incredibly comforting. You get a meal that's both rich and warming, with the mushrooms and wine giving it an extra earthy, tangy note. Compared to something like French beef bourguignon, brasato has a more rustic charm—especially with those Piedmontese mushrooms adding their own touch.

So here's the thing, when the weather turns chilly, a big plate of mushroom beef with polenta is just what you need. For real. The slow braise means the meat becomes so tender it falls apart at the touch of a fork, while the red wine sauce thickens up, covering everything in a silky blanket of flavor. It’s the kind of food that brings people together, filling the kitchen with those deep, savory aromas. And you know what? Some folks even like to switch up the mushrooms, using whatever’s freshest or most local. The Piedmont style of marinating the beef before cooking makes a real difference—you end up with a dish that's layered, juicy, and memorable.

With its reputation as a true hearty beef stew, brasato shows why Piedmontese cooking has such a loyal following: it is about making simple ingredients taste amazing, especially when you let them cook slow and easy. Pretty simple. This savory beef recipe not only warms you up but also brings everyone together, turning any dinner into a celebration. It's a dish that speaks to the heart of Italian cooking—where flavors are deep and every bite is a nod to tradition and togetherness.

How to prepare Braised Beef with Mushrooms and Red Wine

The first thing to do when preparing braised beef with mushrooms and red wine is to marinate the meat: Peel the carrots and cut them into large chunks 1, do the same with the celery stalk 2. Take the piece of meat 1, dry it from any blood residue, and place it in a large bowl. Season it with cloves and black peppercorns 3,

then add the vegetables 4, pour in the wine and enough water to completely cover the meat 5, wrap the bowl with plastic wrap 6

marinate the meat in the refrigerator for at least 12 hours up to a maximum of 34. After marinating, drain the meat from the liquid, being careful to save it 7, heat a drizzle of olive oil in a pot 8, place the meat inside 9

sear it over high heat on all sides 10, then cover it with the reserved marinade 11 and vegetables 12, salt it, then cover with a lid and braise the meat over low heat (the liquid should simmer) for at least 3 hours, turning it occasionally. Cooking times depend a lot on the meat you buy; cooking may be extended up to 6 hours.

In the meantime, take care of the mushrooms: Clean the champignon mushrooms, cut off the earthy part of the stem 13, then remove any dirt with a damp cloth or kitchen brush and slice them thinly 14. Do the same with the honey mushrooms: Cut off the end of the stems 15 and remove the earthy part. Boil the honey mushrooms for 15-20 minutes before using them in the recipe.

In a skillet, heat the olive oil, then add the mushrooms 16, salt, pepper 17 and cook for 10 minutes, stirring often. When the meat is ready, remove it from the pot and place it in a bowl 18,

transfer the braising liquid to a smaller pot or bowl and blend everything with an immersion blender 19 to obtain a thick sauce. Pour the braising liquid into the skillet with the mushrooms; the liquid will be very concentrated (20-21)

thin it with water 22 and continue cooking for a few minutes to flavor the mushrooms. Slice the braised beef 23 and place the slices on a serving dish, dress with the mushroom sauce 34 and serve hot.

Storage

Store the braised beef with mushrooms and red wine in an airtight container in the refrigerator for up to two days. You can freeze it if you have used fresh ingredients.

Tip

If the eye of round roast has an irregular shape, tie it with kitchen string to ensure even cooking. If the braising liquid is too thin, thicken it with cornstarch or another starch.

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