Potted Beef and Mushrooms Recipe

Name: Potted Beef and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 325 degrees F.
2
Place the dried mushrooms in a small pot and cover with half the beef stock.
3
Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.
4
Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat.
5
Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over.
6
Remove the browned meat to a plate.
7
Repeat for the remaining meat, using more oil as needed.
8
Add the butter to the meat drippings and melt.
9
Add the thyme and portabellas, cook until well browned, 10 to 12 minutes.
10
Season with salt and pepper, add the garlic and onions and cook 5 minutes more.
11
Add the wine and deglaze the pan.
12
Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire.
13
Cover and roast until tender, 2 hours.
14
Cool and store for a make-ahead meal.
15
Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame.
16
Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese.
17
Garnish the stew with the celery salad on top.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Potted Beef and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potted Beef and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions