Comments on: Hearty Mushroom Stew

By: Wendy

Wendy — Mon, 31 Mar 2025 02:46:38 +0000

Savory, filling and straightforward to make. My family enjoyed this with lamb.

By: Brushjl

Brushjl — Sat, 13 Jan 2024 23:52:30 +0000

Fabulous stew. I just used regular stew meat and it was great. Love the mushrooms, I threw in everything I had. Fantastic flavor. Loved it.

By: Jenny

Jenny — Wed, 23 Oct 2019 17:08:24 +0000

In reply to Greta deJong. I'd take a look at similar recipes, and then follow their instructions (especially with regard to liquid quantity), but tweak with the ingredients in this post.

By: Teresa Sterns

Teresa Sterns — Tue, 22 Oct 2019 21:50:33 +0000

The mushroom stew is in the covered Dutch oven and simmering right now. It’s insanely delicious. Yes it’s a tad putsy and lots of ingredients but good lord the flavor is eyes to the back of the head good.. Serving it tonight with purple potatoes, mashed, and Delicata squash, roasted, (both grown by me). When I make it again I’m going to do the beginning part in batches, first crisp the bacon, then take it out, then sweat and carmelize the aromatics, then take them out, then cook/reduce the mushrooms, then take them out and finally sear the stew meat. Then I’ll put them all together and let cook for a few minutes and proceed to add liquid etc. I think you would get a better sear on the meat if you do not flour it at the beginning- and also you can get the right (to your preference) thickening at the end using a roux...But these are simply thoughts of how this delicious recipe might become Michelin starred! Thanks for the recipe Jen.

By: Greta deJong

Greta deJong — Tue, 22 Oct 2019 14:49:21 +0000

Hi Jenny,
Sounds delicious. What do you think of making this recipe in an instant-style pot?

By: Cindy

Cindy — Sat, 27 Oct 2018 13:13:30 +0000

This stew sounds good! I'm curious though as to how many sprigs of thyme is in a bunch? Even in a search I could not come up with a consistent answer. It would be nice to see the number of sprigs being used. One person might think that a dozen sprigs is a bunch, or a handful, another might be 5-6 sprigs. It boils down to a matter of taste but for someone new at using fresh herbs it can be confusing.

Thank you for clarifying this for me!

By: Jenny

Jenny — Wed, 09 Dec 2015 15:50:12 +0000

In reply to Katie. Yes, definitely.

By: Katie

Katie — Wed, 09 Dec 2015 15:43:34 +0000

Would this recipe work with home-made chicken stock? I don't currently have beef.

By: Jema

Jema — Wed, 04 Jun 2014 02:23:57 +0000

Hi Jen,

I am short of a Stock Pot and dutch oven. So do you think this recipe could be done in a Slow Cooker instead?

Thanks, Jema.

By: Anneke Van Couvering

Anneke Van Couvering — Fri, 01 Nov 2013 07:53:26 +0000

Hi Jenny,

I made your Wild Mushroom Beef Stew tonight. The flavor is absolutely delicious. I followed your recipe exactly as you wrote it. I have a question. The finished dish seemed more like soup than stew to me. Maybe we have different ideas about what stew means. It was not as thick as most stews I've made. It was more like soup. I ended up serving it over basmati rice. I looked back over the recipe to make sure I didn't make any mistakes. 3 quarts of stock is what made it so liquid-y. Is this what you meant? Do we just maybe have different concepts about stew and thickness? I LOVE the flavor, but would rethink how I'd make it next time, unless I wanted to think of it as Mushroom Beef Soup. I appreciate any insight you might have for me. Thanks, Anneke