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Miso-Braised Beef with King Mushrooms

Rated as 4.88 out of 5 Stars
71k

"As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles."
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Ingredients

2 h 50 m servings 608
Original recipe yields 4 servings

Directions

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  1. Season beef with kosher salt, black pepper, and cayenne.
  2. Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.
  3. Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.
  4. Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.
  5. Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
  6. Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.

Footnotes

  • Chef's Notes:
  • Boneless beef short ribs will also work. You can use vegetable oil or olive oil instead of peanut. You can also use any kind of mushroom if you can't find trumpet mushrooms. Any white wine and vinegar will work for this.
  • This would still be a world-class vegetarian dish if you take away the beef and use mushrooms only.

Nutrition Facts


Per Serving: 608 calories; 42.4 15.7 35.7 138 988 Full nutrition

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Reviews

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Flavours were wonderful and beef very tender. I braised it a bit longer as I like it very tender, and I reduced the liquid at the end as I wasn't putting it over anything. Be careful with the am...

Another awesome recipe from Chef John! We used large slices of portobello mushrooms then plated the dish with steamed white rice and broccoli.

Couldn't find King Trumpet Mushrooms, but made do with fresh white mushrooms. Great taste

We love King mushrooms so were very excited to try this, and were not disappointed! I used salt sparingly as I felt the vegetable broth we substituted and miso paste contained a lot. We didn’t...

I wanted to try something new during the weeknight so I found this and decided to give it a try. I did not have yellow miso I instead used red since it gave it a deeper rich flavor, I also subst...

I've made this one a couple times now, and it's a consistent hit! I love how easy it is to get impressive smelling, tasting, and looking results. While some of the harder-to-find ingredients may...

This is an excellent dish!! We only changed the mushrooms to portobello because we couldn’t find the others and used red miso for a deeper richness.