Recipe courtesy of Rachael Ray
Potted Beef and Mushrooms
Total:
3 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

IDEAS YOU'LL LOVE

Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

Recipe courtesy of Tony A Piedra

Potted Beef and Celery Root with Celery Gremolata

Recipe courtesy of Rachael Ray

Potted Beef with Pears and Cipollini Onions and Horseradish Cream

Recipe courtesy of Rachael Ray

Potted Chicken

Recipe courtesy of Michael Symon

Wild Mushrooms and Beef over Lentils

Beef and Mushroom Stroganoff over Creamy Polenta

Recipe courtesy of Tiffani Thiessen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c