Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, filet steak, mushroom and potato stew. It is one of my favorites. For mine, I am going to make it a bit unique. 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. Remove steaks from skillet and plate.
Filet steak, mushroom and potato stew is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Filet steak, mushroom and potato stew is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Filet steak, mushroom and potato stew:
- Make ready Half onion fine chopped
- Make ready 3 garlic cloves minced
- Prepare 3 quarter pound small chunked filet
- Prepare 1/2 pound small potatoes chunked
- Take Tbsp fresh rosemary and Italian parsley
- Get 48 oz beef stock
- Make ready 1/2 cup red wine
- Prepare Small pack fresh white mushrooms
- Take leaves Bay
- Make ready Stick butter
- Take Salt and pepper
- Get 3 tbsp 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.
Instructions 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
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. 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.
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