Portabello beef stew
Ragout and stew
This recipe is reminiscent of a classic French beef stew cooked with onions, carrots, and red wine. The emphasis is on simplicity: one can of broth, one pound of beef, and one package of baby portabello mushrooms. The baby portabello mushrooms provide a savory compliment to the dish, and allow for a healthier stew that uses less beef overall without losing its "meatiness". Serve with sliced baguette or similar crusty bread.
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