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    You are in: Home / Recipes / Portobello Mushroom Stew Recipe
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    Portobello Mushroom Stew

    Portobello Mushroom Stew. Photo by katew

    1/3 Photos of Portobello Mushroom Stew

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Chef Buggsy Mate's Note:

    This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night.

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    Units: US | Metric


    1. 1
      In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat.
    2. 2
      In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
    3. 3
      Add beef to pot in batches and brown. Remove beef and set aside.
    4. 4
      Add mushrooms to pot; saute until tender. Return beef to pot.
    5. 5
      Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point.
    6. 6
      Bring to a boil.
    7. 7
      Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
    8. 8
      Combine cornstarch and water until smooth; gradually stir into stew.
    9. 9
      Increase heat and bring to a boil, stirring for 2 minutes or until thickened.

    Ratings & Reviews:

    • on December 14, 2013


      Made this for the Aussie/NZ #83 recipe swap and oh what a delicious and comfy recipe for a cold winters day! I used white button mushrooms and cremini mushrooms along with about two stalks of celery. Definately a keeper. DH could only go yummmm. Served some French bread along the side.

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    • on September 10, 2012


      I had bought up a big bag of mushies today so this was the perfect recipe. I used beef mince so certainly did not need to cook for 3 hours but followed the recipe apart from that. It was delicious !!

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    • on June 11, 2012


      The portion size was spot on and as I was only serving 3 I ended up with a portion to freeze for a later date. I used a mix of baby portabella mushrooms and white button mushrooms as that was what I had on hand but did use 2 small brown onions (sliced one fine and the other in wedges) and a1 large rib of celery and made as directed but found I really did not need to use the cornstarch/cornflour water mix to thicken it was fantastic as it was - I cooked for the full 3 hours. Thank you Chef Bugsy Mate for a fantastic recipe that the DM, DS and I thoroughly enjoyed, made for Aussie/Kiwi recipe swap #65 June 2012.

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    Read All Reviews (4)


    Nutritional Facts for Portobello Mushroom Stew

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.6
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.8 g
    Cholesterol 48.3 mg
    Sodium 521.0 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 1.8 g
    Sugars 3.3 g
    Protein 19.4 g

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