This braised beef with mushrooms and chestnuts is my go-to festive main for family dinners and hosting. It always looks impressive, and it’s surprisingly simple.
The beef braises in one pot for about three hours. It soaks up the mushrooms, chestnuts, and spices and comes out so tender it melts in your mouth.
The mushrooms make it juicy and rich. The sweet chestnuts and a drizzle of date syrup give it that special holiday touch.
I make it for Rosh Hashanah and for big Shabbat dinners. It also happens to be dairy-free, so it works with any holiday menu.
My one tip: sear the beef well on all sides before anything else goes in the pot. That’s where the deep flavor starts.
For braised beef with mushrooms, sear cubed beef in olive oil, then sauté onions, garlic, and mushrooms in the same pot and season with sweet paprika, turmeric, salt, and pepper. Return the beef, add cooked chestnuts and date syrup, cover with boiling water, and braise covered for about 3 hours. Uncover and reduce for 15–20 minutes, then garnish with parsley.
Braised Beef with Mushrooms and Chestnuts
Ingredients
Method
- Heat olive oil in a wide pot. Sear the beef cubes well on all sides, then transfer to a plate.
- In the same pot, add a generous amount of olive oil and fry the onions for about 10 minutes, until they cook down.
- Add the garlic and mushrooms and keep frying for about 5 more minutes.
- Season with the paprika, turmeric, salt, and pepper and stir well.
- Return the beef to the pot, add the chestnuts, and pour the date syrup over the top.
- Pour in boiling water to the level of the meat. Cover and cook over medium heat for about 3 hours. [CHECK – medium heat (card) or low heat (post)?]
- Remove the lid and let the liquid reduce for another 15–20 minutes.
- Sprinkle with chopped parsley before serving.
Notes
- Sear in batches if your pot is crowded, so the beef browns instead of steaming.
- Give the onions the full 10 minutes. They add sweetness and body to the sauce.
- Check the pot now and then during the long braise and add a little boiling water if it gets dry.
- Date syrup (silan) → honey.
- Beef rib meat → boneless beef short ribs or chuck roast, cubed.
- Pre-cooked, vacuum-packed chestnuts are the easiest option and are sold in most US supermarkets around the holidays.
Frequently asked questions
The original recipe uses beef rib meat. In the US, boneless short ribs or chuck roast are good choices because they turn tender during a long, slow cook.
Look for peeled, cooked chestnuts in vacuum packs or jars, usually near the nuts or in the holiday aisle. They go straight into the pot.
Yes. Braises usually taste even better the next day. Cool, refrigerate, and reheat gently on the stovetop.
Braised beef generally freezes well in an airtight container for up to about 3 months. Thaw in the fridge overnight before reheating.
Honey works in the same amount.
