Beef-Free Stew

Start by heating a mixture of butter and vegetable oil in a large pot over an elevated heat level, allowing the butter to dissolve into the oil. Introduce sliced mushrooms and sprinkle with salt for added flavor, then cook, stirring occasionally, until the mushrooms have developed a rich brown color and are tender to your liking, approximately 5-6 minutes.

Next, add sliced onions to the pot and lower the heat to a moderate level. Continue cooking, stirring frequently, until the onions have softened and become translucent, revealing a browned layer at the bottom of the pot. This caramelized residue will add depth and visual appeal to your stew, taking about 5 minutes to achieve.

Incorporate a concentrated paste made from tomatoes and flour into the pot, stirring constantly for 2-3 minutes to allow it to thicken.

Now, pour in a sufficient amount of water and increase the heat to its highest level, causing the mixture to come to a rolling boil. During this time, prepare a blend of various seasonings by combining miso paste, beef paste, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and cayenne. Stir these ingredients together to create a harmonious flavor profile.

Once the stew has reached its boiling point, add sliced carrots and celery, then reduce the heat to a low level to maintain a steady simmer. Continue stirring occasionally for approximately 30 minutes, allowing the vegetables to become tender.

Taste and adjust the seasoning as needed by adding salt. Then, introduce diced potatoes into the pot and continue to simmer until they are extremely tender and creamy in texture. This process should take an additional 30 minutes, during which time you can occasionally stir the potatoes to break them up and thicken the stew further.

Finally, turn off the heat source and stir in a handful of freshly chopped Italian parsley if desired.