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You are here: Home / beans / Beer Braised Beef with Thyme, Mushrooms and Beans

Beer Braised Beef with Thyme, Mushrooms and Beans

May 22, 2013 By Laura 4 Comments

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Beef Braised in Beer, Beans and Mushrooms

I spent all weekend frustrated by the terrible light, brought on by extremely dark, stormy skies. And then slowly became aware of what was going on in the world around me, and was grateful that all I had to worry about was lighting for food photography. The devastation in Texas and Oklahoma has been just that, devastating, and there are no adequate words. So like others, I hugged my children, told them how lucky we are, and tried to get the images out of my head. Wished I could do more, but from hundreds of miles away, donations are about the extent of it. Likewise, there is no graceful way to segue to food, other than to say a more comforting bowl of food could not be had.

Mexican Beef Braised in Beer, Beans and Mushrooms

I loved this meal, which I adapted from a Rick Bayless recipe. I knew I would–beer, braised beef, mushrooms, beans, what’s not to love?–but it exceeded my expectations. It is luscious, velvety and rich without being too heavy or fatty. It needs nothing other than a green salad to be served with it, and maybe a squeeze of lime to brighten it up. It can be made with canned beans, but I am convinced that homemade beans and their cooking stock really elevate the dish. And be sure to use good, hearty mushrooms. Any wild mushrooms will work, just avoid the white buttons.

Mexican Beef Braised in Beer, Beans and Mushrooms

 

4 from 1 vote
Mexican Beef Braised in Beer, Beans and Mushrooms
Print
Beer Braised Beef with Thyme, Mushrooms and Beans
Adapted from Rick Bayless.
Course: Entree
Cuisine: Mexican
Keyword: beans, beef, beer, mushrooms, thyme
Author: TheSpicedLife
Ingredients
For the beans:
  • 1 lb dried white beans, I used Rancho Gordo's Mayacoba
  • 1/2 large white or yellow onion, chopped
  • 4 garlic cloves, minced
For the stew:
  • 4 lbs bone-in beef chuck, short ribs would work as well
  • 3 dried New Mexican chile peppers
  • 2 tablespoons olive or vegetable oil
  • Salt and black pepper, to taste
  • 1/2 large white or yellow onion, chopped
  • 6-8 cloves garlic, minced
  • 16 ounces shitake and crimini mushrooms, sliced
  • 1 12- oz bottle of beer, I used Corona as it was all I had
  • 2 cups beef broth, low-sodium if store bought
  • 1 T chopped fresh thyme leaves
  • 1 15- oz can fire roasted tomatoes
  • 2 large yellow onions, cut into wedges or thick slices
  • lime wedges for garnish
Instructions
  1. Salt and pepper the beef chuck and let sit while preparing the beans. Preheat the oven to 275 F.
  2. Begin the beans first, earlier in the day. Cover the dried beans by 2 inches of water and bring to a boil. Add the 1/2 onion, chopped, and the 4 cloves of garlic, minced. Bring to a rolling boil and let boil for 5 minutes. Then cover and reduce the heat to maintain a gentle simmer. Check periodically to make sure the beans are still covered by water.
  3. Begin the stew after the beans have started simmering. Heat the oil in a large Dutch oven over medium heat. Add the dried New Mexico chile peppers and roast until darkened and fragrant, a matter of minutes. Do not let burn. Remove the dried peppers to a bowl and leave the oil in the Dutch oven.
  4. Add the beef chuck to the pot and brown on both sides, about 8 minutes per side. After it is browned, remove it to a large bowl.
  5. Add the remaining chopped onion to the pot with a pinch of salt. Add a splash of water if needed to prevent burning. Cook the onions, stirring occasionally, until they are golden brown and translucent, around 8 minutes.
  6. Add half of the mushrooms and toss with the onion. Add a pinch of salt and cook until the mushrooms are browning. Then add the remaining mushrooms with a pinch of salt and toss again. Add a splash of water if needed again. Cook until those mushrooms are browning.
  7. Add the beer, fire roasted tomatoes, garlic, chopped thyme leaves and beef broth. Bring to a boil. Add the beef chuck and roasted chile peppers back to the pot, along with all accumulated juices. Toss the onion wedges (or thick slices) over the beef and cover tightly with a heavy lid. Place in the preheated oven.
  8. After a while, check the beans. When they are mostly tender, add a teaspoon of salt. Then remove the beef from the oven, and add the beans, including their cooking liquid, to the pot. Mix the beans in and turn the beef over at the same time.
  9. Return the pot, tightly covered, to the oven. At 275 F the beef will need to cook for approximately 4-5 hours. If you need to speed the process up, you can cook the dish at 300 F, but you will have to be more careful at the end about not letting it overcook.
  10. Serve with wedges of lime.

 

Filed Under: beans, beef, beef chuck, beef stew, Mexican dishes, mushrooms, stews, tomatoes Tagged With: beans, beef, beef chuck, braise, crimini, fire roasted tomatoes, legumes, mayacoba beans, mexican, mushrooms, New Mexico chile pepper, shitake, stew

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Comments

  1. Foodsnearme says

    May 22, 2013 at 1:22 am

    4 stars
    The recipe is of nice and fantastic thanks. Wonderful post.

    Reply
  2. Joanne says

    May 22, 2013 at 6:27 am

    I am so glad you guys were spared! This stew sounds like the perfect kind of comfort food for the weather that’s been going on lately.

    Reply
  3. Naomi Richard says

    May 26, 2013 at 9:28 am

    I have tried this recipe before during my visit in my cousin’s house. I find it really heavenly! First time I saw tasted this dish, I was expecting it be delicious. But I was wrong, coz’ it’s more than that. It’s tremendously superb! Thanks a whole bunch!

    Reply
  4. Kirsten says

    May 1, 2015 at 9:39 am

    Laura,
    I think the idea of a hearty stew is an excellent one for a cool Cinco de Mayo celebration! My kids would be all over the meat, and would eat the leftovers with rice for breakfast I am sure.
    Because they are strange like that. I don’t mind, since it gets the leftovers out of my fridge!
    Thanks!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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