Recently decided to go through all the photos that I have for my book in order to find out which ones are good enough and which ones I need to reshoot. This photo is kind of problematic because it's hard to see the mushrooms. But reshooting it wouldn't help because stewed beef and mushrooms are so close in color. Imagine this in maybe a 7"x7" photo in a cookbook. I can't separate the meat and mushrooms because it's a stew. Any ideas? Braised Beef and Mushroom Stew Prep time 10 min Cook time 1 hour 20 min Total time 1 hour 30 min Serves 4 Ingredients 2 lbs, 900g beef sirloin or chuck, cut into cubes 2 lbs, 900g roughly chopped white mushrooms or mushroom of choice 3 cups beef, beer or vegetable broth 10 oz, 280g cream of mushroom soup or substitute 1/4 cup tomato paste 1 medium onion, finely chopped 2 tsp dried parsley flakes 1/2 tsp dried oregano 1 1/2 tsp coarse salt or to taste 1/4 tsp ground black pepper or to taste 4 cloves garlic, crushed Butter or olive oil Rub salt and ground black pepper into the beef and let it stand for 10 minutes. Fry beef for 3 to 5 minutes in oil or butter until meat is light brown. Set beef aside and fry mushrooms, onions and garlic until mushrooms are soft, about eight minutes. Return beef and cook for 2 minutes more. Add tomato paste, parsley, oregano, and broth and bring to a low simmer for around 90 minuntes Check once in a while, and add more stock if needed. Add cream of mushroom soup, and stir for 2 to 3 minutes. Transfer to a serving plate, share and enjoy! Goes well with tagliatelle. * Cream of Mushroom Soup - Substitute 10 oz, 280g milk or 18-20 cooking cream 2 fresh mushrooms, finely chopped 1/4 cup all purpose flour 2 tbsp butter 2 tbsp olive oil 1/4 tsp coarse salt Heat butter and oil then add flour and salt, stirring to make a roux (paste). Add mushrooms and cook about a minute, just to soften. Add milk or cream and stir until thickened.