Portabello Pork Stew

Portabello Pork Stew

recipe image

Beef Stew With Portobello Mushrooms

  • Serves
Creator Notes

This recipe is paying homage to a fundamental French red meat stew cooked with onions, carrots, and red wine. The emphasis is on simplicity: one can of broth, one pound of red meat, and one equipment of baby portabello mushrooms. The baby portabello mushrooms provide a savory compliment to the dish, and permit for a more healthy stew that uses less red meat total without losing its “meatiness”. Relieve with sliced baguette or same crusty bread. —Ghost Tropic


  • 1 pound

    red meat stew meat

  • 2 tablespoons


  • 1

    onion, sliced

  • 1 teaspoon

    dried thyme

  • 1/2 cup

    red wine

  • 15 ounces

    red meat broth (1 can)

  • 2

    carrots, sliced

  • 10 ounces

    baby portabello mushrooms

  1. Neat any tubby from the objects of red meat, lowering any increased objects in half. Seal the red meat and flour in a large ziplock rep and shake until the total objects are properly covered.
  2. Add a couple tablespoons of oil to a large pot, then brown the meat and onions for approximately 5 minutes over medium-high warmth.
  3. Add the thyme, then exercise a wooden spoon to deglaze the pan by pouring within the red wine and loosening any browned bits stuck to the pan. Add the red meat broth, lower the warmth, and let simmer for approximately 20 minutes, covered.
  4. Wash the newborn portabello mushrooms and neat the stems. Cut the increased mushrooms into four objects, the smaller ones into two. Add the mushrooms and carrots to the pot, duvet, and let simmer for one more 30 minutes.
  5. VARIATION: a heartier stew can even be made by including potatoes. In Step 3 add an additional can of red meat broth. In Step 4, cut three potatoes into 1-hunch cubes and add alongside with the mushrooms and carrots.

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