Print
Total:
3 hr 20 min
Prep:
20 min
Cook:
3 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 20 min
Prep:
20 min
Cook:
3 hr
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

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Sauteed Portobello Mushrooms with Garlic and Butter

Recipe courtesy of Patti LaBelle

Steamed Pork and Mushroom "Siu Mai" Dumplings

Recipe courtesy of Ching-He Huang

Old-Fashioned Salisbury Steak with Shiitake Mushroom Gravy

Recipe courtesy of Bobby Deen

Portobello Sandwich with Mashed Root Vegetables and a Mushroom Stew

Recipe courtesy of Emeril Lagasse

Erik's Roasted Rabbit with Mushroom Glaze and Root Vegetables

Recipe courtesy of Easy Bistro

Potted Beef and Celery Root with Celery Gremolata

Recipe courtesy of Rachael Ray

Creamy Mushrooms

Blade Steaks with Mushrooms

Recipe courtesy of Gourmet Magazine

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here