Timing for vegetables in a beef stew

I will be making a braised beef dish with pearl onions, carrots, king oyster mushroom, and baby bella mushrooms.

I've seen many recipes call for cooking the vegetables in the pot and then removing them, to add back into the stew for the last hour or so. I know this is to prevent vegetables like carrots to maintain their texture and not disintegrate.

my question is, can the pearl onions and mushrooms cook in the oven at 275-300°F with the beef and braising liquid for the full time, or should they be removed and added later like the carrots.

submitted by /u/iwishiwasadinosaur
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