Recipes Main Courses Beef and Veal Braised Beef with Mushrooms
Braised Beef with Mushrooms

Braised Beef with Mushrooms

Prep Time: 20 minutes
Cook Time: 280 minutes
Servings: 6
This rich, dark and flavorful beef stew, known as fricandó in Spain, traditionally includes a type of mushroom called mousseron, or moixernon. They are small and unassuming to look at but give off a heavenly aroma. Left to soak overnight, they will perfume your kitchen with a fragrance of autumn woods and damp earth. You can substitute any flavorful wild mushrooms.


  • 3 cups beef stock
  • 1 oz. dried moixernon or mousseron or chanterelle
  • 4 lb. beef chuck roast, sliced 2 inches thick
  • Salt and freshly ground pepper, to taste
  • 1 1⁄4 cups all-purpose flour
  • 1⁄4 cup olive oil
  • 2 yellow onions, sliced 1⁄4 inch thick
  • 3 garlic cloves, crushed
  • 1 cup dry white wine
  • 1⁄2 cup drained diced canned tomatoes
  • 1 oz. bittersweet chocolate, chopped
  • 2 sprigs each fresh thyme, rosemary and
      oregano, tied with string


In a saucepan over high heat, bring the stock to a boil and add the mushrooms. Remove from the heat, cover and let stand for 1 hour.

Season the beef with salt and pepper. Dredge the beef in 1 cup of the flour and shake off the excess.

In a large sauté pan over medium-high heat, warm the olive oil. Brown the beef, 3 to 5 minutes per side. Transfer to a slow cooker.

Reduce the heat to medium, add the onions and the remaining 1⁄4 cup flour to the pan and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute. Add the wine, tomatoes, chocolate and herbs and bring to a simmer. Slowly pour in the stock and mushrooms, leaving the grit behind. Simmer until thickened, 3 to 5 minutes, then add to the slow cooker. Cover and cook on high for 4 1⁄2 hours.

Remove the herb bundle and discard. Cut the beef into chunks and serve with the sauce. Serves 6.
Adapted from Williams-Sonoma Foods of the World Series, Barcelona, by Paul Richardson (Oxmoor House, 2004).