Got No Beef Stew

Recipe View 6 mins In a large pot or Dutch oven, combine vegetable oil and butter over medium-high heat until butter is melted. Add halved mushrooms and season with salt. Cook, stirring occasionally, until mushrooms are deeply browned and have released their moisture, about 5-6 minutes.

Recipe View 5 mins Add diced onions to the pot and reduce heat to medium. Cook, stirring occasionally, until onions are softened, translucent, and the bottom of the pot develops a flavorful browned fond, approximately 5 minutes. This fond is crucial for depth of flavor. Stir in tomato paste and flour, cooking for 2-3 minutes, ensuring the flour is well incorporated and starts to brown slightly.

Recipe View 3 mins Gradually pour in water, scraping the bottom of the pot to deglaze and release the browned bits. Increase heat to high and bring to a simmer. While waiting, in a separate small bowl, whisk together miso paste, beef base, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and cayenne pepper. Once the stew begins to simmer, add this mixture to the pot and stir to combine thoroughly.

Recipe View 30 mins Once the stew is bubbling gently, add carrots and celery. Reduce heat to medium-low to maintain a steady simmer, stirring occasionally. Cook for about 30 minutes, or until the carrots and celery are tender. Taste and adjust seasoning with salt, if necessary. Add quartered potatoes and continue to simmer until potatoes are very tender and creamy inside, and the stew has thickened, approximately 30 more minutes. For a creamier consistency, mash some of the potatoes against the side of the pot.

Recipe View 30 mins Turn off the heat and stir in freshly chopped Italian parsley, if desired. Serve hot with crusty bread for dipping.