2 Tablespoons Unsalted Butter
½ Cup Chopped Onions
½ Large Carrot, Peeled And Diced
8 Ounces White Button Mushrooms, Sliced
8 Ounces Baby Bella Mushrooms, Sliced
½ Cup Frozen Peas
3 Cloves Garlic, Minced
½ Teaspoon Dried Thyme
½ Cup Beef Broth
2 Tablespoons Dry Sherry
1 Tablespoon Low-Sodium Soy Sauce
1 Tablespoon Tomato Paste
½ Cup Heavy Cream
Kosher Salt And Freshly Ground Black Pepper To Taste
1 Tablespoon Chopped Fresh Flat Leaf Parsley
Step 1 Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
Step 2 Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
Step 3 Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
Step 4 Garnish with chopped parsley and serve. Serves 4