Potted Beef and Mushrooms
- 1 ounce dried porcinis, a handful
- 4 cups beef stock
- 1/4 cup olive oil, plus more as needed
- 2 1/2 to 3 pounds cubed beef chuck, room temp, pat dry
- Kosher salt and coarse black pepper
- 2 tablespoons butter
- 2 tablespoons fresh thyme leaves, chopped
- 4 large or 5 to 6 medium portabella mushrooms, gilled and cut into 1-inch dice
- 4 cloves garlic, crushed
- 1 onion, chopped
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 cup fresh flat-leaf parsley tops, coarsely chopped
- 4 ribs celery, thinly sliced on an angle
- 1/2 lemon, juiced
- EVOO for drizzling
- 1/2 cup shaved pecorino cheese
Preheat the oven to 325 degrees F.
Place the dried mushrooms in a small pot and cover with half the beef stock. Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.
Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed.
Add the butter to the meat drippings and melt. Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top.
Recipe courtesy Rachael Ray