Wine Braised Beef with Mushrooms

Story by Natalie
Wine Braised Beef with Mushrooms
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Is there anything in the world that smells better than beef braising slowly in the oven? Add in an overcast day in the month of September and it's the closest thing to heaven, even for this summer loving girl. I start to dream of this scenario about mid August, but don't usually expect to find myself actually in it until at least a few weeks into the school year.

To me, there's just nothing more beautiful or homey or loving than pulling a slowly cooked meal out of a hot oven.

Traditionally, I've abided by the rule to not fully embrace the changing season until the first official day of fall, September 22nd. But, low and behold here we are, it's September 2nd, not even Labor Day, and in my neck of the woods the weather has cooled off the last few days leaving a bite and dampness in the air, brought us the occasional rain showers, and I swear some orange leaves blew past my feet this morning. So, I'm doing it. I'm pulling out my Dutch ovens and favorite braising recipes in the name of every homemaker's favorite season: autumn. (But you still won't see me posting memes about pumpkin spice lattes. I just won't do it.)

I might be slightly apologetic for dumping summer so quickly, but this wine braised beef with mushrooms dish has me forgetting my name, much less what season we’re actually in. Just imagine: beef so tender and juicy it falls apart with the touch of your fork, mushrooms bursting with the flavor of wine and beef juices, all served over a bed of creamy mashed potatoes smothered in the garlicky drippings from the braise (aka, the best gravy ever). Snap!

Wine Braised Beef with Mushrooms

When I served this to my family they were literally licking their plates at the end (yes, even the two year old). You may think the flavors of wine and mushrooms are more of a grownup thing, but no one can resist this rich and savory melt-in-your-mouth beef. This dish is so good, so simple to make for a crowd, and so soul satisfying, I think I'll make it our official Sunday supper from now until Christmas. Done.

I'm all for slowly cooked meals, and I know there's probably a lot of you who love your crockpots, but they're not for me. I'm a Dutch oven girl all the way. I use mine for just about everything, and I'm convinced they make everything taste better. To me, there's just nothing more beautiful or homey or loving than pulling a slowly cooked meal out of a hot oven. So, because I'm admittedly a fan girl, imagine my delight in learning that one of my favorite brands (EVER) is now making dishes!

Wine Braised Beef with Mushrooms

How gorgeous is this Le Creuset Dinnerware sold at Williams-Sonoma? The wide pasta bowl is my personal favorite, because it can hold a hearty, generous portion of whatever slowly cooked or braised meal I'm currently obsessed with, and it's durable enough to hold up against even my littlest tribe members. Beautiful dinnerware for everyone. I'm not sure my kids care whether or not they're eating off of plastic or this gorgeous Le Creuset, but I sure like looking at it, and love that I don't have to worry about it being overly fragile.

So, while I may still be avoiding cinnamon scented candles and orange and yellow dish towels, I'm embracing slower days that begin and end with a chill, wearing sweats more often than I should, and slurping up and serving meals like this wine braised beef with mushrooms out of my new and beautiful Le Creuset dishes. All. Season. Long. Long live the slow cooked meal, and long live early autumns.

Wine Braised Beef with Mushrooms

This post was sponsored by Williams-Sonoma and Le Creuset. All opinions are our own. Thank you for supporting the brands that we love. 

Wine Braised Beef with Mushrooms

Serves 6


5 lbs chuck roast, cut into 3-4" pieces
2 tbsp olive oil
generous amounts of kosher salt and pepper
1 medium sized onion, finely diced
2 large carrots, peeled and finely diced
2 bay leaves
4 garlic cloves, smashed
2 tbsp tomato paste
3 tbsp flour
1 lb crimini mushrooms
3 cups light red wine, like a Pinot Noir
3 sprigs of fresh thyme


  1. Preheat oven to 350°.
  2. Pat dry meat and generously salt and pepper all sides. In a large braiser or Dutch oven, heat oil until smoking. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
  3. Reduce heat to medium low and add onions, carrots and bay leaves. Saute until carrots and onions are just tender. Add garlic and cook for 2 more minutes. Stir in tomato paste. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the wine and add the mushrooms.
  4. Place the meat back to the braiser in a single layer. The meat should sit just above liquid line. For a good braise, you don't want it fully immersed in the liquid. Tuck the thyme between pieces of meat and bring the dish to boil. Cover and place in preheated oven. Cook for 2 ½ -3 hours. Meat should gently fall apart with a fork when done.
  5. Serve in a shallow bowl over a bed of creamy mashed potatoes and along side some hearty vegetables.