Potted Beef And Mushrooms
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 cups
Beef Stock2 tbsps
Butter2 tbsps
Thyme Leaves (fresh, chopped)4 cloves
Garlic (crushed)1 cup
Red Wine (dry)2 tbsps
Worcestershire SauceDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Place the dried mushrooms in a small pot and cover with half the beef stock
4
Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes
5
Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat
6
Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over
7
Remove the browned meat to a plate
8
Repeat for the remaining meat, using more oil as needed
9
Add the butter to the meat drippings and melt
10
Add the thyme and portabellas, cook until well browned, 10 to 12 minutes
11
Season with salt and pepper, add the garlic and onions and cook 5 minutes more
12
Add the wine and deglaze the pan
13
Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire
14
Cover and roast until tender, 2 hours
15
Cool and store for a make-ahead meal
16
Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame
17
Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese
18
Garnish the stew with the celery salad on top