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
516
26% daily value
6 servings
                                       
                                           
     

Fat

41% 26

Saturated

49% 10

Trans

- 1

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

5% 15

Carbs (net)

- 12

Fiber

12% 3

Sugars

- 5

Sugars, added

- 0

Protein

109% 54

Cholesterol

51% 153

Sodium

30% 730

Calcium

21% 212

Magnesium

20% 84

Potassium

34% 1613

Iron

38% 7

Zinc

116% 13

Phosphorus

99% 692

Vitamin A

11% 101

Vitamin C

26% 24

Thiamin (B1)

26% 0

Riboflavin (B2)

56% 1

Niacin (B3)

95% 15

Vitamin B6

116% 2

Folate equivalent (total)

16% 65

Folate (food)

- 65

Folic acid

- 0

Vitamin B12

203% 5

Vitamin D

175% 26

Vitamin E

13% 2

Vitamin K

151% 181

Sugar alcohols

- 0

Water

- 441
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