“Beef” (Mushroom) Stew

"beef" mushroom stew

"Beef" (Mushroom) Stew
Prep time: 
Total time: 
Serves: 4
  • 1 lb mushrooms cut in to large pieces
  • 1 potato
  • 1 celery stalk diced
  • 1 onion diced
  • 2 carrots diced
  • 6 garlic cloves minced
  • 1 cup frozen green peas
  • vegetable stock
  • 8 oz beer
  • worstershire sauce to taste
  • salt/pepper to taste
  • 2 T balsamic vinegar
  • 2 sprigs fresh thyme
  1. Toss mushrooms with small amount of oil and saute on medium/high until mushrooms begin to reduce in size and brown when liquid cooks down. Put to the side.
  2. Heat oil in heavy pot. Add onion and celery. Cook until translucent. Add garlic, carrots, potato, mushrooms. Add stock to cover mixture by about an inch. Add beer. Add worstershire sauce, balsamic, thyme, seasonings. Cover and simmer for at least one hour. Add peas and simmer 5 minutes before serving to maintain green freshness.

I added approximately 2 T bread crumbs to thicken this slightly. Historically I’ve used a roux to thicken, but I decided to try something different this time. I also added about a tablespoon of chia seeds because I’m playing around with the thickening properties. No noticeable difference, so maybe I’ll try more next time.

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