Turning beef stew into mushroom stew - VeggieBoards
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#1 Old 12-01-2009, 04:48 PM
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My friend is laid up with a broken leg, and I want to bring him some comfort food tomorrow. He is a very meaty meat-eater. I'm looking at this recipe and wonder what you all think about

1. Subbing 2 pounds of halved button mushrooms (or cubed portobellos) for the beef.

2. Using mushroom broth instead of beef broth.

3. Eliminating the first hour of simmer time.

Think it would work? Thanks!

(from allrecipes.com)


* 2 pounds cubed beef stew meat

* 3 tablespoons vegetable oil

* 4 cubes beef bouillon, crumbled

* 4 cups water

* 1 teaspoon dried rosemary

* 1 teaspoon dried parsley

* 1/2 teaspoon ground black pepper

* 3 large potatoes, peeled and cubed

* 4 carrots, cut into 1 inch pieces

* 4 stalks celery, cut into 1 inch pieces

* 1 large onion, chopped

* 2 teaspoons cornstarch

* 2 teaspoons cold water


1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
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#2 Old 12-01-2009, 09:32 PM
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I'd be concerned with the texture/flavor of the mushrooms. They can have a tendency to end up rubbery and distasteful rather than "meaty". Subbing in something like Morningstar Farms steak strips might end up better texture wise, but I would assume they'd fall apart pretty easily.

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#3 Old 12-02-2009, 08:22 AM
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Hmmm, I don't think he'd react well to the steak strips. How about this:

1. Reduce mushrooms to 1 pound.

2. Make up the volume with potatoes.

3. While stew is simmering, roast mushrooms in oven.

4. Add mushrooms once stew is done and heat through.

Would that help preserve their texture do you think?
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#4 Old 12-02-2009, 08:42 AM
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I think that sounds good. Adding the mushrooms close to the end is probably the best idea.

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