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Got No Beef Stew
Got No Beef Stew
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Satisfy your beef stew cravings with this hearty meatless alternative.
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 pound brown mushrooms, halved
  • 1 teaspoon kosher salt, plus more to taste
  • 1 large yellow onion, diced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 7 cups water
  • 2 tablespoons yellow miso paste
  • 2 tablespoons beef base (such as Better than Bouillon®)
  • 1 large bay leaf
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon dried rosemary
  • 0.25 teaspoon dried thyme
  • 1 pinch cayenne pepper
  • 4 carrots, peeled and cut into 1-inch pieces
  • 4 ribs celery, cut into 1-inch pieces
  • 4 russet potatoes, peeled and quartered
  • 2 tablespoons finely chopped Italian parsley
Instructions:
  • In a pot over medium-high heat, melt butter with vegetable oil. Add mushrooms and season with salt. Cook until mushrooms are golden brown, stirring occasionally, for 5 to 6 minutes.
  • Saute onions until translucent and pot is browned, about 5 minutes to enhance flavor. Stir in tomato paste and flour to thicken stew, cook for 2 to 3 minutes.
  • Pour water into the pot and raise the heat to high to bring it to a simmer. Meanwhile, combine miso paste, beef paste, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and cayenne; stir well.
  • Once the stew is bubbling, toss in the carrots and celery. Lower the heat to medium-low to maintain a steady simmer, giving it a gentle stir from time to time. Let it simmer for about 30 minutes. Taste and adjust seasoning with salt if needed. Introduce the potatoes and continue simmering until they are super tender and creamy inside, and the stew has reduced and thickened for another 30 minutes. For a thicker consistency, stir the potatoes, breaking them up a bit as you go.
  • Remove the pan from the heat and gently fold in some freshly chopped Italian parsley, if preferred.

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