1 ounce, or a generous handful, dried porcini mushrooms
8 cups beef stock
1 cup kasha (buckwheat groats)
2 tablespoons EVOO, plus extra for drizzling
4 ounces guanciale, bacon or pancetta, diced
1 pound stew beef, cut into small cubes
Freshly grated black pepper
4 cloves garlic, chopped
2 onions, finely chopped
2 fresh bay leaves
1 bundle flat kale, stemmed and chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
Crusty bread and shaved pecorino, to pass at table
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