Beef and Wild Mushrooms

A hearty braised beef dish featuring tender chuck roast slow-cooked in red wine and beef broth, served with a medley of wild mushrooms and rich reduced sauce. Perfect for a special dinner.

4 servings

19 hr 13 min

Published October 4, 2025

Ingredients

•3 tablespoons olive oil, divided
•2 pounds boneless beef chuck roast
•1 to taste Kosher salt
•4 medium onions
•2 cloves garlic
•1 sprig thyme
•1 leaf bay leaf
•1 cup dry red wine
•8 cups low-sodium beef broth
•8 ounces mixed mushrooms
•1 to taste Flaky sea salt

Cooking Instructions

1.
Heat 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.
15 min
2.
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.
18 min
3.
Return beef to pot; add broth. Bring to a boil; reduce heat, cover, and simmer gently until beef is fork-tender, 5-6 hours.
360 min
4.
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.
720 min
5.
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.
30 min
6.
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.
10 min

Cooking Instructions

Heat 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.

15 min

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.

18 min

Return beef to pot; add broth. Bring to a boil; reduce heat, cover, and simmer gently until beef is fork-tender, 5-6 hours.

360 min

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.

720 min

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.

30 min

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.

10 min