Recipe Details

Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 50 mins


  • 2tablespoonsvegetable oil

  • 2tablespoonsunsalted butter

  • 1poundbrown mushrooms, halved

  • 1teaspoonkosher salt, plus more to taste

  • 1largeyellow onion, diced

  • 1tablespoontomato paste

  • 2tablespoonsall-purpose flour

  • 7cupswater

  • 2tablespoonsyellow miso paste

  • 2tablespoonsbeef base (such as Better than Bouillon®)

  • 1largebay leaf

  • 1teaspoonWorcestershire sauce

  • 1teaspoongarlic powder

  • ½teaspoonfreshly ground black pepper

  • ¼teaspoondried rosemary

  • ¼teaspoondried thyme

  • 1pinchcayenne pepper

  • 4carrots, peeled and cut into 1-inch pieces

  • 4ribscelery, cut into 1-inch pieces

  • 4russet potatoes, peeled and quartered

  • 2tablespoonsfinely chopped Italian parsley (Optional)

Cooking Directions

  1. Combine butter and vegetable oil in a pot over medium-high heat and allow butter to melt. Toss in mushrooms and season salt. Cook, stirring occasionally until mushrooms are nicely browned, 5 to 6 minutes.

  2. Add onions and lower heat to medium. Cook, stirring, until onions have softened and are translucent and the bottom of the pot has turned brown, about 5 minutes. The browned bits on the bottom of the pot will add flavor and color. Add tomato paste and flour to thicken the stew. Cook and stir for 2 to 3 minutes.

  3. Pour in water, increase temperature to high, and bring to a simmer. While you’re waiting for stew to come to a simmer, mix in miso paste, beef paste, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and cayenne; stir to combine.

  4. Once stew is bubbling, add carrots, and celery and reduce heat to medium-low to keep stew at a steady simmer, stirring occasionally, about 30 minutes. Taste and season with salt if necessary. Add potatoes and simmer until potatoes are very tender and creamy inside and stew has reduced and thickened, about 30 more minutes. Potatoes can be stirred in and broken up a bit to make the stew thicker.

  5. Turn off the heat and stir in freshly chopped Italian parsley if desired.

    Chef John

Cook’s Notes:

A high quality beef base is key. I used “Better Than Bouillon.” Beef bone broth can be used instead of the beef bouillon base. You can also use fresh herbs instead of dried – use 1 teaspoon each of finely chopped fresh thyme and fresh rosemary.

Make sure to sauté the mushrooms until well-browned before adding the onions. Deep browning on the bottom of pan is encouraged, as it build flavor and give the stew its beefy color.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe4
% Daily Value *
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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