Braised Beef and Mushrooms

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Grab a bowl of this comforting Braised Beef and Mushrooms. It’s thick like a stew and full of flavor like you’d expect from a slow cooked dish. And the beef is so tender that it just falls apart.

This dish is rather easy to put together. Most of your active cooking time is in the prepping and chopping of the ingredients. Most of the cook time is you just waiting and salivating while the pot is in the oven. It’s worth the wait for that fork tender beef though.

To make your prep time even shorter, try buying pre chopped mire poix (combination of onion, celery, and carrots) from the grocery store. You can also buy pre-sliced mushrooms even though the recipe calls for quartered. I just like having chunks of mushrooms to mimic the shape of the beef, but sliced mushrooms would be a fine substitute. Make sure to get stew meat that is already cut into squares. That will also save you some time.

If you liked this Braised Beef and Mushrooms recipe, then you’ll love these AIP beef recipes.

4.8 from 5 reviews
Braised Beef and Mushrooms
Prep time
Cook time
Total time
Serves: 4
  • 2 pounds stew meat, cut into 1-in squares
  • 2 tablespoons extra virgin olive oil
  • Salt
  • 1 onion, finely diced
  • 1 celery, finely diced
  • 1 carrots, peeled and finely diced
  • 2 bay leaves
  • 4 garlic cloves, smashed
  • 2 tablespoons arrowroot starch
  • 16 oz cremini mushrooms, quartered
  • 3 cups bone broth
  • 3 sprigs of fresh thyme
  1. Preheat oven to 350 degrees F.
  2. Pat dry meat and generously salt all sides.
  3. In a Dutch oven, heat oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
  4. Reduce heat to medium low and add onions, celery carrots and bay leaves. Sauté until carrots and onions are just tender, about 5 minutes. Add garlic and cook for 2 more minutes.
  5. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the broth and add the mushrooms.
  6. Place the meat back to the pan 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.
  7. Serve in over a bed of mashed cauliflower or a baked sweet potato.


About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.


  • Donna Hartwell says

    This was utterly delicious! Such a rich flavour with just a few simple ingredients. Will definitely make again. Just wanted to point out though that the recipe card says to cook for 90 mins but the written instructions say 2 1/2 to 3 hours (I went with 2 1/2 hours).

  • Colleen says

    I really got caught out by the mistake at the top — saying the total time would be 1 hour 45 minutes — only to find once I’d done all the prep, that it needs to cook for 2 1/2 to 3 hours!
    We’ll be starving by the time it’s ready. 😝

  • Gergana says

    You say the beef shouldn’t be submerged in the broth, but I’m worried it won’t get cooked or it’ll dry out in the pot. Can I perhaps add some more warm liquid sometime during the cooking or is it not a good idea? TA

    • Mickey Trescott says

      Gergana, best to follow the recipe as-written here. If you follow the instructions carefully, it should turn out since the dish is cooked covered, keeping the moisture inside.

  • Lisa says

    You mention add the flour…are you referring to the arrowroot starch?

  • Isaac Robertson says


    Just wanted to let you know that my wife and I tried this recipe the other night. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!

    Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.

    Have a great day!

  • Sunny Brady says

    Absolutely delicious recipe! I made it in a crockpot on high for 3 hours instead of in the oven and it was tender and perfectly cooked. Will totally make this again for sure!

  • Carol Hamilton says

    This dish is now my #1 favorite. It is so delicious and tastes like you’ve cooked the beef in wine. I follow the recipe judiciously and cook it in a Dutch oven for 2 and a half hours. It turns out consistently perfect.

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