Portobello Mushroom Stew

Total Time
55mins
Prep
25 mins
Cook
30 mins

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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Ingredients

Nutrition

Directions

  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. In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
  3. Add beef to pot in batches and brown. Remove beef and set aside.
  4. Add mushrooms to pot; saute until tender. Return beef to pot.
  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. Bring to a boil.
  7. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
  8. Combine cornstarch and water until smooth; gradually stir into stew.
  9. Increase heat and bring to a boil, stirring for 2 minutes or until thickened.
Most Helpful

5 5

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.

5 5

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 !!

5 5

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.