Bistro Braised Beef with Shiitake and Pearl Onions

Indulge in comfort food elevated to gourmet status with this Bistro Braised Beef with Shiitake and Pearl Onions. Tender, melt-in-your-mouth beef chuck roast is slow-braised in a rich, savory sauce made from dry red wine, beef stock, and aromatic vegetables like onion, carrot, and celery. Earthy shiitake mushrooms and sweet pearl onions are sautéed in butter for a luxurious touch, then simmered together with the braised beef for the final flourish. Perfect for a cozy dinner or a show-stopping main course, this recipe combines French bistro flair with hearty homestyle cooking. Serve with crusty bread or creamy mashed potatoes to soak up the deeply flavorful gravy, and garnish with fresh parsley for an elegant finish. With its combination of slow-cooked tenderness and bold flavors, this dish is ideal for special occasions or when you crave a restaurant-quality meal at home.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2.5 lbs boneless beef chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 3 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp tomato paste
• 1.5 cups dry red wine
• 2.5 cups beef stock
• 3 fresh thyme sprigs
• 1 bay leaf
• 8 oz shiitake mushrooms, stems removed and sliced
• 1 cup frozen pearl onions, thawed
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the beef chuck roast with 2 teaspoons of salt and 1 teaspoon of black pepper. Lightly dust with the all-purpose flour on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the beef on all sides until deep golden brown, about 3-4 minutes per side. Remove the beef and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the Dutch oven. Sauté the diced yellow onion, garlic, carrot, and celery until softened, about 5 minutes.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Step 6

Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes until slightly reduced.

Step 7

Pour in the beef stock, add the thyme sprigs and bay leaf, and return the seared beef to the pot.

Step 8

Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 hours, turning the beef halfway through cooking.

Step 9

While the beef is braising, prepare the shiitake mushrooms and pearl onions. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Sauté the mushrooms and pearl onions until golden and tender, about 8 minutes. Set aside.

Step 10

After 2.5 hours, remove the Dutch oven from the oven. Add the mushrooms and pearl onions to the pot and stir gently into the braising liquid.

Step 11

Return the pot to the oven and cook uncovered for another 30 minutes to meld the flavors.

Step 12

Remove the beef from the pot and let it rest for 10 minutes. Slice or shred the beef as desired. Discard the bay leaf and thyme sprigs.

Step 13

Serve the beef with the mushrooms, pearl onions, and braising sauce spooned over the top. Garnish with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(2902.0g)

Amount per serving	% Daily Value*
Calories	4113.0

Total Fat 296.2g	0%
Saturated Fat 112.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 912.5mg	0%
Sodium 7787.0mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 18.5g	0%
Total Sugars 32.0g
Protein 225.3g	0%

Vitamin D 349.3IU	0%
Calcium 356.6mg	0%
Iron 36.9mg	0%
Potassium 5884.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 23.0%

Carbs: 9.0%