By Chef Buggsy Mate on March 19, 2012
Photo by katew
Photo by katew
"This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night."
Serving Size: 1 (279 g)
Servings Per Recipe: 6
"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."
"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 !!"
"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."
"We enjoyed this a lot thanks Chef Buggsy Mate. I didn't know if I should remove the onion and celery after step 2 and before browning the beef, but that's what I did. I removed the lid of my pot about half an hour before serving and allowed the stew to thicken up naturally instead of adding in the cornflour slurry and I added some chopped parsley to finish."