Beef and Wild Mushrooms

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This sophisticated beef and wild mushrooms dish is the epitome of slow-cooked comfort. By gently braising a lean cut of beef chuck in a rich red wine and herb-infused broth, the meat becomes exceptionally tender while developing a deep, savoury depth of flavour. The addition of earthy chanterelles and shiitake mushrooms provides a wonderful textural contrast, making this a refined choice for a weekend dinner that feels truly special.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and fragrant aromatics rather than heavy starches or sugary sauces. Chilling the beef overnight is a clever professional technique that allows you to easily remove any saturated fat before serving, resulting in a lighter yet intensely glossy sauce. Serve it alongside steamed seasonal greens or roasted root vegetables for a balanced, wholesome meal.

Ingredients for Beef and Wild Mushrooms

45 מ"ל שמן זית, מחולק
450g boneless beef chuck roast
מלח כשר
4 medium onions, coarsely chopped
2 שיני שום, כתושות
1 ענף טימין
1 עלה דפנה
240ml dry red wine
1925ml low-sodium beef broth
230g mixed mushrooms (such as hen of the woods, chanterelle, crimini, and stemmed shiitake), torn into large pieces
Flaky sea salt (such as Maldon)

How to make Beef and Wild Mushrooms

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.

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 350ml , 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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.