Beef with Caramelized Onions and Mushrooms

Roast Beef with Caramelized Onions and Mushrooms is a simple recipe yet full of flavor. Cubed Beef Chuck Roast with Sauteed Mushrooms, onions and a hint of wine. This Beef Recipe will become a favorite meal to prepare and enjoy!

Beef with Caramelized Onions and Mushrooms in a casserole dish.

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Turkey leftover stocks are over, so now it’s on to tenderly soft beef, meaty mushrooms and caramelized onion. Onions always make everything taste better. This Roast Beef Recipe and Mushroom bake is my ‘go-to’ choice when I need something light on prep but grand on flavor. There’s under 30 minutes of prep time and the flavors are incredible.

Why do I add wine and can I omit wine in this Beef Recipe?

The beef is cooked in its own juice until completely soft, then at the end when the juices have evaporated, I add about ½ – 1 cup of wine (of choice) to add a boost of flavor, plus to create a bit of a sauce. The wine is optional, as I have made it with and without it, but it’s definitely better with it. You can replace the wine with some stock if that is all you have.

Beef with Caramelized Onions and Mushrooms with carrots and chopped greens.

Can this Beef Roast be made ahead?

Yes! You can either cook it all the way until the last step, then let cool and refrigerate until ready to use; then cover with foil and reheat in the oven at 350F until heated through. Add some beef stock if there’s no liquid at the bottom, to help with preventing the drying out of the beef roast.

Or, you can keep everything cut up and ready to go when you’re ready to cook. Just toss the meat with seasoning and carrots, then cover with foil and refrigerate. Cut the mushrooms and onions separately, cover and refrigerate until ready to cook.

Roast Beef with Caramelized Onions and Mushrooms

Yield: 6 servings

Ingredients for Roast Beef Recipe:

Ingredients for Beef with Caramelized Onion and Mushrooms recipe.

How To Cook Roast Beef:

  1. Toss beef chuck cubes with the pressed garlic, black pepper, salt, crushed red pepper flakes  and the olive oil until the meat is evenly coated. Transfer to an ovenproof baking dish and add carrot pieces in between. Top with the bay leaves. Cover with foil and bake for 1.5 hours at 350F or until the meat pieces are tender and almost fall apart.

Step by step recipe for Beef with Caramelized Onions and Mushrooms.

How to Saute Mushrooms and Onions:

  1. Meanwhile, saute the onion (best to use cast iron skillet) with a couple tablespoons oil over medium heat until golden in color. When done, tilt the skillet to one side and allow the oil to pool at the bottom while you remove the onion to a separate dish.
  2. To the same skillet add the mushrooms, cut side down. Turn the heat to high and sear the mushrooms, then flip and sear the other side. Next, sprinkle with kosher salt,  cover with a lid and continue cooking for about 5-10 minutes, tossing from time to time.

Step by step instructions on how to saute mushrooms and onions for this beef recipe.

How to finish beef with caramelized mushrooms and onions:

  1. Once the beef is soft and easily pierced with a fork, remove the foil, sprinkle with caramelized onions and the mushrooms and bake for another 15 minutes to allow the mushrooms to heat through. This is when you can add 1/2 cup of red or white wine to the baking dish to enhance flavor.

Instructions on how to make Beef with Caramelized Onions and Mushrooms.

Now gently toss everything together, sprinkle with parsley and serve.

What can I serve with this Beef Recipe?

This beef is great on its own, but sometimes you need something to go with it. You can serve this Beef Recipe with mashed potatoes, pan seared potatoes, or even with just some plain rice.

Some other great Beef recipes to enjoy:

Beef with Caramelized Onion and Mushrooms with a hint of wine, and greens.

Beef with Caramelized Onions and Mushrooms

Beef with Caramelized Onion and Mushrooms - by LetTheBakingBeginBlog.com @Letthebakingbg
5 from 4 votes

Roast Beef with Caramelized Onions and Mushrooms is a simple recipe yet full of flavor. Cubed Beef Chuck Roast with Sauteed Mushrooms, onions and a hint of wine. This Beef Recipe will become a favorite meal to prepare and enjoy!

Author: Marina | Let the Baking Begin!
Course: Entree
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 6 -8 servings

Ingredients

  • 3 1/2 - 4 lb beef chuck fat trimmed, cut into 1 1/2 pieces
  • 2 large carrots peeled, cut into 2/3 inch pieces
  • 2 medium onions peeled, cut in half and sliced into half rings
  • 20 medium sized button mushrooms wiped clean with a wet paper towel, cut in half
  • 5-6 garlic cloves peeled, pressed or minced
  • 1 1/2 tsp black ground pepper
  • 1 tsp crushed red pepper flakes
  • 3 Tbsp oil
  • 2-3 bay leaves
  • 1 Tbsp kosher salt reduce to 3/4 Tbsp for table salt
  • 1/2 cup red or white wine Optional
  • 3-4 Tbsp chopped parsley for garnish

Instructions

  1. Toss beef chuck with the pressed garlic cloves, black pepper, salt, paprika and the olive oil until the meat is evenly coated. Transfer to an oven proof baking dish and add carrot pieces in between the meat pieces. Top with the bay leaves. Cover with foil and bake for 1.5 hours at 350F or until the meat pieces are tender and almost fall apart.
  2. Meanwhile saute the onion with a couple tablespoons oil in over medium heat until golden in color. When done, tilt the skillet and allow the oil to pool at the bottom, while you remove the onion to a separate dish.
  3. To the same skillet add the mushrooms, cut side down. Over high heat sear the mushrooms on both sides. Then, sprinkle with kosher salt, cover with lid and continue cooking for about 5-10 minutes, tossing from time to time.
  4. Once the beef is soft and easily pierced with a fork, remove the foil, sprinkle with caramelized onions and the mushrooms and bake for another 15 minutes to allow the mushrooms to heat through. This is when you can add 1/2 cup of red or white wine to the baking dish to enhance flavor.
  5. Now gently mix everything together, sprinkle with parsley and serve.

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Comments

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  • Tanya

    Marina, You are the queen!!!! You come up with the most incredible recipes that are very delicious, and very easy to make, with ingredients that one has in the kitchen! In addition to that you are so talented in photography field! I would wish to take lessons from you. Thank you for sharing your talents with the rest of the world!

    · Reply
    • Tanyusha, thank you so so much! I feel very blessed to be able to share what I absolutely love, so it makes me incredibly happy to know that others enjoy my work!
      God bless you!

      · Reply
  • Loved the recipe, Marina. Thank you. The pictures are so appetizing that I had to try it. Glad I did.

    · Reply
  • Anna

    This is my favorite beef to make! i make it extra spicy 🙂 my husband and i love it. its been a while since i made it so im wondering when you add in the red pepper flakes? i dont remember when i put it in last time and i dont think you wrote it in

    · Reply
    • Hi Anna,
      Sorry I missed your comment for so long!
      You add the red pepper flakes at the same time you add salt and pepper.

      · Reply
  • Great Looking recipe. Just curious how many calories are there per serving? I would like for once to stick to my diet 🙂

    · Reply
  • Tanya I

    This recipe looks so good. Cant wait to make it. What kind of red wine do you use? Would Burundy cooking wine work?

    · Reply
    • Any wine that tastes great will work. So if you could drink it, you can add it to your food. I have used Pinot Noir, Merlot, Chianti as well as Cabernet Sauvignon in the past with great results 🙂 Hope this helps.

      · Reply
  • Michele

    The ingredients say crushed red pepper, but the directions don’t say when to add it. The directions say paprika but it’s not in the ingredients list. Do I use both? If so, how much paprika? Do I add the crushed red pepper with the salt and pepper?
    Need help.
    Thanks.

    · Reply
    • Hi Michelle, yes you add it at the same time as the salt and pepper.
      You can use both crushed red peppers and about 1 tsp of paprika. Sorry about missing it the first time go-around, I’ll go ahead and note it in the recipe.

      Thanks!

      · Reply
  • Olga

    Please let me know when I can use the red pepper flakes?

    · Reply
  • Lucie Ondrušková

    Tried this today – it was delicious! Thank you for a great recipe!

    · Reply
  • Pam

    Made this for guests last night and it was a big hit! I followed the recipe exactly and it came out perfectly.

    · Reply
  • Lyuda

    Hi Marina! Thank you so much for such a great beef recipe!! It’s super easy to make and the flavor is just amazing! I’ve made it so many times and each time it turned out perfect 🙂 I absolutely love it and It’s definitely our favorite and go to recipe!
    Thanks again!!:)

    · Reply

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