Slow Braised Beef Stew and Mushrooms Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 pounds - boned, fat-trimmed beef short ribs or chuck
  • 1 - orange, rinsed
  • 1 - onion, peeled, finely chopped
  • 1 cups - fat-skimmed beef or chicken broth
  • 1 cups - dry red wine
  • 1/2 cups - port or cream sherry
  • 1/4 cups - balsamic vinegar
  • 2 tablespoons - soy sauce
  • 1 teaspoons - dried thyme, or 2 tsp fresh thyme leaves
  • 4 slices - peeled fresh ginger, very thin slices
  • 1/2 teaspoons - Chinese five spice
  • 1 pounds - mushrooms, 1-1/2 in. wide caps
  • 2 tablespoons - butter or olive oil
  • 2 tablespoons - cornstarch
  • - salt and pepper
  • 1/4 cups - fresh chives or green onions, chopped
  • Directions:

    1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.
    2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.
    3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.
    4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.
    5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.
    6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.

    Brief Description

    Slow cooked beef served over browned mushrooms.

    Main Ingredient:


    Category:  Beef

    Cuisine:  Chinese

    Prep Time: 30 min
    Cook Time: 6 hour(s) 40 min

    Posted By:


    Posted On:

    September 29, 2012

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