Beef in Mushrooms

Beef with mushrooms is a timeless dish in French cuisine, celebrated for its rich flavours and comforting textures. While traditionally rooted in the classic French approach of simplicity and balance, variations on this dish introduce delightful surprises. One such variation incorporates the heat of chillies, adding a fiery twist to an already sumptuous dish.

At its core, beef with mushrooms is a marriage of tender, succulent beef and the earthy depth of mushrooms, typically sautéed to perfection. The addition of chillies, however, takes this dish beyond the standard. The mild heat complements the umami richness of the mushrooms, enhancing their natural flavour without overpowering the dish’s harmony. When cooked with care, the chilli brings warmth and complexity, balancing the beautiful sweetness of the sautéed mushrooms and the beef’s savoury juices.

What truly makes this dish stand out is the sauce. Thick, luscious, and deeply flavoured, the sauce is the heart of this recipe. Often enriched with wine or broth, the sauce absorbs the meat’s essence, the mushrooms’ earthiness, and the gentle kick of the chillies. The slow cooking process ensures that every bite is infused with the dish’s signature bold and harmonious flavours.

This variant of beef with mushrooms also speaks to the adaptability of French cuisine. Although the French are known for their traditional methods, they are no strangers to subtle innovation. The inclusion of chillies brings a modern flair while maintaining the elegance and depth typical of French dining.

This dish, whether served with a side of creamy mashed potatoes or a crusty baguette, is a true example of contrasts. It’s perfect for those who love a bit of spice but still crave the familiar, comforting richness of French cooking. With its thick, luxurious sauce and the balance of flavours, beef with mushrooms and chillies is an indulgent dish that remains sophisticated, bold and delicious.

Beef in Mushrooms

This dish combines tender beef, earthy mushrooms, and a hint of chilli heat, all wrapped in a sumptuous, thick sauce. A perfect blend of savoury, spicy, and umami flavours, it’s an indulgent yet sophisticated meal that’s ideal for a cosy dinner.

4.91 from 43 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: French

Keyword: Alcohol, Beef, Beef with Mushrooms, Chillies, Red Wine, Sauce, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 4 People

Calories: 404kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 500 g beef cut into cubes
• 200 g mushrooms sliced
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 red chillies finely chopped (adjust for spice level)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp flour
• 250 ml beef stock
• 125 ml red wine
• 1 tbsp tomato paste
• 1 leaf bay
• salt to taste
• pepper to taste
• 1/4 bunch fresh parsley chopped

Instructions

• In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in the hot oil, turning occasionally until golden on all sides. Remove and set aside.
  500 g beef, 2 tbsp olive oil, salt, pepper
• In the same pot, add the remaining olive oil and butter. Lower the heat to medium and add the chopped onion, garlic, and chillies. Sauté for about 3-4 minutes until the onion is soft and translucent.
  1 medium onion, 2 cloves garlic, 2 tbsp unsalted butter, 2 red chillies
• Add the sliced mushrooms to the pot and cook for another 5-6 minutes, until they release their moisture and begin to brown.
  200 g mushrooms
• Stir in the flour and cook for 1 minute, stirring constantly. Slowly pour in the beef stock and red wine, whisking to avoid lumps. Add the tomato paste and bay leaf, then stir everything together.
  1 tbsp flour, 250 ml beef stock, 125 ml red wine, 1 tbsp tomato paste, 1 leaf bay
• Return the browned beef to the pot. Lower the heat, cover the pot, and let it simmer gently for 1 hour, stirring occasionally. The sauce will thicken, and the beef will become tender.
• Taste the dish and adjust seasoning with salt and pepper if needed. Remove the bay leaf and serve hot, garnished with freshly chopped parsley.
  1/4 bunch fresh parsley

Notes

Chuck or stewing beef works well with this dish.

You can sliced the mushrooms or if using button the no need.

Suggested Pairings:

Serve with mashed potatoes, rice or crusty bread to soak up the thick sauce.

Nutrition

Calories: 404kcal | Carbohydrates: 31g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 30167mg | Potassium: 1003mg | Fiber: 2g | Sugar: 23g | Vitamin A: 754IU | Vitamin C: 42mg | Calcium: 105mg | Iron: 4mg