Italian Braised Beef with Garlic and Mushrooms

Immerse yourself in the comforting flavors of Italy with this Italian Braised Beef with Garlic and Mushrooms recipe. Perfectly seared beef chuck roast is slow-cooked to fork-tender perfection in a rich medley of garlic, baby bella mushrooms, and a fragrant blend of thyme and oregano. Enhanced by the deep, robust notes of dry red wine and savory beef broth, this hearty dish is a masterclass in slow-cooking techniques. Caramelized vegetables and umami-packed tomato paste create a velvety sauce that coats every bite, making it an ideal centerpiece for a cozy dinner. Serve this soul-warming Italian classic over creamy mashed potatoes or buttery polenta, and don’t forget a sprinkle of fresh parsley for a vibrant finish. Perfect for special occasions or Sunday supper, this recipe is sure to delight lovers of slow-cooked comfort food.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 6 cloves garlic cloves, minced
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 medium celery stalks, diced
• 12 ounces baby bella mushrooms, sliced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Pat the beef chuck roast dry with paper towels and season all over with salt and black pepper.

Step 2

In a large, heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef for 3-4 minutes on each side until browned. Remove the beef and set aside.

Step 3

Reduce the heat to medium and melt the butter in the same pot. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened and slightly caramelized.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Add the sliced baby bella mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.

Step 6

Push the vegetables to the sides of the pot and add the tomato paste to the center. Cook the tomato paste for 2 minutes, stirring, to bring out its flavor.

Step 7

Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes.

Step 8

Return the seared beef to the pot and pour in the beef broth. Add the thyme, oregano, bay leaves, salt, and pepper. Stir gently to combine.

Step 9

Bring the mixture to a gentle simmer, cover the Dutch oven with a lid, and transfer it to a preheated 325°F (160°C) oven.

Step 10

Braised the beef for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart.

Step 11

Remove the Dutch oven from the oven and let the beef rest for 10 minutes. Discard the bay leaves.

Step 12

Serve the braised beef sliced or shredded, spooning the rich mushroom and garlic sauce over the top. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(3211.9g)

Amount per serving	% Daily Value*
Calories	4402.3

Total Fat 328.0g	0%
Saturated Fat 128.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1082.6mg	0%
Sodium 6126.5mg	0%
Total Carbohydrate 68.9g	0%
Dietary Fiber 16.2g	0%
Total Sugars 29.4g
Protein 269.3g	0%

Vitamin D 23.8IU	0%
Calcium 434.2mg	0%
Iron 43.6mg	0%
Potassium 7035.0mg	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: 68.6%

Protein: 25.0%

Carbs: 6.4%