Braised Beef With Mushrooms
BRAISED BEEF WITH MUSHROOMS
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The Proven Art of Traditional Braising
Some cuts of beef, like the eye of round, are lean, elegant in shape, yet surprisingly tough. But in traditional Turkish kitchens, these so-called “difficult” cuts have never been a challenge, only an invitation. Generations of home cooks have developed practical, reliable techniques to turn such meats into deeply flavourful, tender dishes using minimal tools and ingredients.
This recipe follows one of those time-honoured methods: first, searing the beef to lock in its juices and create a rich crust. Then, gently braising it in a spiced sauce, letting time and low heat do all the work. This slow infusion of aromatics transforms the meat, allowing even the simplest ingredients to reveal their depth.
You’ll love how the meat becomes infused with the bold flavours of garlic, oregano, coriander, and black pepper, while mushrooms and bell peppers add earthy sweetness and visual flair. Braised beef is a perfect centrepiece for a nourishing family dinner or a festive table. Serve it with plain rice, a crisp salad, and perhaps a few olive oil side dishes to impress your guests with elegance and ease.
The final touch; mushrooms and bell peppers layered at the end adds freshness and visual brightness without overpowering the balance. It’s a dish that looks complex but is fully achievable in any home kitchen. And once you’ve made it once, it becomes yours. The second time you cook it, you’ll find your own perfect version, a pinch more coriander, maybe, or a splash of lemon, and that’s the beauty of these practical, proven techniques: they are dependable, but never rigid.
Try it once, and it may well become your signature dish!
Ingredients
Beef & Vegetables:
1500 g beef (eye of round), sliced 6–10 mm thick
700 g button mushrooms, thickly sliced
200 g (1) bell pepper, sliced into strips kg fresh grape wine leaves
For the Sauce:
300 g (1 large) onion, diced
400 g (2 large) tomatoes, peeled and diced
1 tbsp pepper paste
3-4 garlic cloves, chopped
1 tbsp black pepper
1 tbsp coriander
1 tbsp dried oregano
½ tbsp red pepper flakes
1 tsp salt
⅓ cup olive oil
2-2.5 cups water
Directions
Prepare the Vegetables:
Dice the onion and garlic.
Peel and dice the tomatoes.
Clean the mushrooms gently under running water; slice thickly.
Remove the seeds from the bell pepper and slice into strips.
Prepare the Meat:
Slice the eye of round into even pieces, approximately 6-10 mm thick.
Sear the Beef:
Use a wide, shallow pot with enough depth.
Heat ⅓ cup olive oil over medium-high heat. Optionally, add fresh oregano sprigs for aroma.
Sear the beef slices for 4 minutes per side. Do not overcrowd the pot. Sear in batches if necessary.
Remove seared beef and set aside.
Build the Flavour Base:
In the same pot, add the diced onion. Stir for 10 seconds.
Add the tomatoes, onion, garlic, pepper paste, and all the spices. Pour in 1 cup water and bring to a boil.
Braise:
Return the seared beef to the pot, making sure it is fully submerged. Add 1.5 cups more water if needed.
Once boiling, reduce heat to low and simmer for 1–1.5 hours, until the beef is tender.
Add salt to taste.
Add Vegetables:
Gently place mushrooms and bell peppers on top, keeping them out of the sauce.
Cover and cook for 3–5 more minutes. Turn off the heat.
Let the dish rest for 5–10 minutes before serving.
Serving Suggestions:
Serve with plain white rice for a classic pairing. If you start the rice halfway through braising, both dishes will finish in sync.
Add a green salad or a cold olive oil side dish to complete your table. This dish works beautifully for both everyday meals and special guests.
Afiyet olsun!
[Notes from the Kitchen]
Choosing the Right Cut: The eye of round is lean and uniform but tough; perfect for slow braising. Don’t rush the cook time; low and slow makes it tender.
Searing for Flavour: Searing the beef in batches creates a caramelized crust that deepens the flavour. Avoid overcrowding the pan to get a proper sear.
Building the Sauce: Adding tomato paste, garlic, and spices after searing lets the flavours bloom before the long simmering stage. Always deglaze with water to pull up browned bits from the pan.
Layering Vegetables: Add mushrooms and bell peppers at the very end to keep their texture and vibrant colours intact. Let them steam gently on top or sauté separately for extra control and presentation.
Optional: For vibrant colour and flavour, sauté the mushrooms and peppers separately with butter and a pinch of salt. Then serve them directly on top.
Water Balance: The meat should be fully submerged during braising. If liquid evaporates too quickly, add a bit of hot water to maintain moisture without lowering the cooking temperature.
Timing the Rice: Start your rice once the meat is halfway cooked to ensure both dishes are ready together, especially helpful for hosting.
Rest Before Serving: Let the dish rest with the lid on for 5–10 minutes. This allows the juices to redistribute and the flavours to settle for a more balanced bite.
This tried-and-true method brings out the best in both beef and vegetables—especially when you give each step its due time and attention.
