17 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
Nutrition
864
43% daily value
4 servings
                                       
                                            low-​carb
     

Fat

78% 51

Saturated

81% 16

Trans

- 1

Monounsaturated

- 29

Polyunsaturated

- 4

Carbs

7% 22

Carbs (net)

- 18

Fiber

17% 4

Sugars

- 7

Sugars, added

- 0

Protein

163% 82

Cholesterol

76% 229

Sodium

79% 1903

Calcium

32% 318

Magnesium

30% 124

Potassium

51% 2407

Iron

57% 10

Zinc

174% 19

Phosphorus

148% 1036

Vitamin A

17% 152

Vitamin C

40% 36

Thiamin (B1)

38% 0

Riboflavin (B2)

84% 1

Niacin (B3)

142% 23

Vitamin B6

174% 2

Folate equivalent (total)

24% 97

Folate (food)

- 97

Folic acid

- 0

Vitamin B12

305% 7

Vitamin D

7% 1

Vitamin E

30% 5

Vitamin K

232% 279
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