Filet steak, mushroom and potato stew. Beef Tenderloin Stew with Baby Potatoes and Mushrooms is a chic one pot meal that adds flair to dinner. Typically, a traditional stew with cubed beef chuck roast, carrots and potatoes is cooked for a long time over low heat. But this speedier version of a classic recipe will not keep the cook slaving over the stove all day long.
Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. In a small bowl, mix flour and water until smooth; gradually stir into stew.
Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, filet steak, mushroom and potato stew. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Beef Tenderloin Stew with Baby Potatoes and Mushrooms is a chic one pot meal that adds flair to dinner. Typically, a traditional stew with cubed beef chuck roast, carrots and potatoes is cooked for a long time over low heat. But this speedier version of a classic recipe will not keep the cook slaving over the stove all day long.
Filet steak, mushroom and potato stew is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Filet steak, mushroom and potato stew is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Filet steak, mushroom and potato stew:
- {Prepare Half of onion fine chopped.
- {Take 3 of garlic cloves minced.
- {Take 3 of quarter pound small chunked filet.
- {Make ready 1/2 pound of small potatoes chunked.
- {Make ready Tbsp of fresh rosemary and Italian parsley.
- {Make ready 48 oz of beef stock.
- {Make ready 1/2 cup of red wine.
- {Get of Small pack fresh white mushrooms.
- {Prepare leaves of Bay.
- {Take Stick of butter.
- {Make ready of Salt and pepper.
- {Get 3 tbsp of flour.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Beef stew with mushrooms and potatoes. A perfect Friday night dinner for when I want to spoil my family with a good meat dish with lots of sauce, potatoes that soak up the sauce, mushrooms, which lend their own flavor to the dish, hints of garlic, and tender delicious beef.
Steps to make Filet steak, mushroom and potato stew:
- Add oil to Dutch oven and get a quick sear in the filet and remove.
- Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove.
- Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft and then add 3 tbsp flour and stir until the flour is cooked out, about 5 minutes (add oil if too dry).
- Add beef stock and herbs and simmer slightly covered for about 30 minutes and strain through a colander and then siev so it’s a smooth broth and back to the Dutch oven.
- Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through.
- Serve with sourdough bread.
We've transformed traditional beef pot roast into a hearty beef stew that features baby potatoes, mushrooms and carrots, all slowly-simmered in a rich broth flavoured with wine. Ladle up a bowl of this deeply satisfying stew, grab a piece of warm baguette, and rediscover the true definition of comfort food. This recipe In a large pot over high heat add the butter, when it's melted add the mushrooms and sauté until browned; season with salt and pepper. Bring the pot to a boil and then add in the potatoes, onion, thyme and beef. Bring the pot back to a boil and then drop heat to medium-low and cover with a lid to simmer.
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