PURPOSE: A producing method of fermented soybean paste stew containing mushroom and bean curd is provided to offer abundant amount of vegetable and animal protein of the stew to eaters. CONSTITUTION: A producing method of fermented soybean paste stew containing mushroom and bean curd comprises the following steps: thinly slicing beef, and marinating with beef seasonings； removing the head and intestines from anchovy, and tearing the anchovy before soaking in 350cc of water； soaking Lentinus edodes in 1,400cc of tepid water, and separating the water and the Lentinus edodes； dicing the Lentinus edodes into 0.5cm, and parboiling Pleurotus ostreatus before removing the moisture and cutting into the same size with the Lentinus edodes； crushing bean curd into small pieces； chopping onion and garlic, and cutting spring onion and Cheongyang pepper； roasting the onions in a pot on a stove with cooking oil, and adding the beef； inserting the Lentinus edodes and the Pleurotus ostreatus into the pot when the beef turns brown, and adding the anchovy, anchovy soaked water, and the Lentinus edodes soaked water； boiling the mixture before adding a mixture of 350cc of water and 300g of fermented soybean paste, and adding the bean curd after boiling the mixture for 1-2 minutes； adding the garlic, red pepper powder, ginger juice, and sugar into the mixture； and sprinkling the Cheongyang pepper and the spring onion over the mixture before turning of the stove. [Reference numerals] (AA) Beef seasonings； (BB) Soaking anchovy in water； (CC) Cutting Lentinus edodes； (DD) Soaking Lentinus edodes in water； (EE) Preparing bean curd, onion, garlic, and red pepper； (FF) Roasting the onion and beef； (GG) Inserting the Lentinus edodes and Pleurotus ostreatus； (HH) Inserting the anchovy and the anchovy and Lentinus edodes soaked water； (II) Inserting fermented soybean paste； (JJ) Inserting the bean curd； (KK) Inserting the garlic, red pepper powder, ginger juice, and sugar； (LL) Inserting the red
