Whoa, Whoa, Whoa It’s Magic Mushroom Beef Stew

I’m not feeling like anything fancy today. The weather is rainy and cool, and something in the crockpot sounds perfect. I looked through my refrigerator (which is the number one way I plan my meals) and saw that I have a nice package of large Portabella mushrooms that have to be used. Since they have a real beefy taste, I figured it’s a good ingredient to highlight a beef stew. They definitely are the star of this meal. Here it goes.


  • 6 to 9 large Portabella mushrooms, cut up in chunks
  • 2 lbs of stew meat, about 1 inch pieces
  • 1/2 large red onion, chopped
  • 1 large elephant garlic, grated
  • beef broth (about a cup to a cup and a half)
  • flour (3/4 to a cup)
  • paprika (4 or 5 generous shakes)
  • salt
  • pepper
  • ground ginger (about 1 tsp)
  • pepper flakes (couple of shakes)
  • rosemary (about 1 tsp)


Heat a large skillet (I always use cast iron for browning) with a couple of tablespoons of oil.   Bring it to medium high heat.

Put about 3/4 cup of flour in a large ziplock bag and add a generous amount of paprika and some salt and pepper. Rinse the meat and toss it in the bag and shake it until all the meat is covered with flour.

Add the meat in batches (so you don’t crowd the pan and reduce the temperature too quickly) and cook until browned on all sides. Remove the meat and put it on a plate.


Add more oil to the pan and heat it up. Add the chopped mushroom, onion, garlic, ground ginger, pepper flakes and rosemary to the pan and cook it down (the mushrooms will shrink a lot). Cook for about five minutes over medium heat, stirring often. Sprinkle a couple of tablespoons of flour over the mushroom mixture, toss around, and cook for a couple of minutes. Then add enough beef broth/stock to cover the mushroom mixture. Bring to a boil and let it thicken.

Put the cooked beef in a large bowl and cover it with the mushroom and gravy mixture. Gently mix everything and pour into a crockpot. Sprinkle with a little more salt, if desired. Cook on low for about 6 hours.

This stew goes well over rice or noodles or just in a bowl with some crusty bread on the side. You can also add carrots if you’d like or make a pan of roasted vegetables for the side. Be creative! I hope you like this hearty Magic Mushroom Beef Stew.



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