Ingredients
10
10 servings
- •2 tablespoons olive oil
- •5 pounds trimmed beef cheeks
- •1 large onion, diced small
- •1 carrot, diced small
- •4 cloves garlic, minced
- •4 cups beef stock
- •1 cup red wine
- •0.33333334326744 cup dried porcini mushrooms
- •2 cubes beef bouillon
- •1 teaspoon dried thyme
- •2 bay leaves
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
- Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
- Bake in the preheated oven until beef is very tender, 5 to 6 hours.
- Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.
Nutritional Facts
Per 10 servings
- Calories: 685
- Carbohydrate: 6g
- Fat: 53g
- Fiber: 1g
- Protein: 39g
- Sugar: 3g
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