Hey everyone, hope you are having an amazing day today. 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 will make it a bit unique. This will be really delicious.
Filet steak, mushroom and potato stew is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Filet steak, mushroom and potato stew is something that I have loved my whole life.
Filet steak, mushroom and potato stew Chef Bryce. 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.
To get started with this recipe, we have to 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:
- Prepare Half onion fine chopped
- Prepare 3 garlic cloves minced
- Prepare 3 quarter pound small chunked filet
- Make ready 1/2 pound small potatoes chunked
- Get Tbsp fresh rosemary and Italian parsley
- Prepare 48 oz beef stock
- Get 1/2 cup red wine
- Make ready Small pack fresh white mushrooms
- Get leaves Bay
- Take Stick butter
- Prepare Salt and pepper
- Make ready 3 tbsp flour
This is a dish I made for a very good friend of mine on a very cold, blah day in February. This soup nourishes both mind and body; she took leftovers home too! Heat olive oil in a large stockpot or Dutch oven over medium heat. 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.
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
Heat olive oil in a large stockpot or Dutch oven over medium heat. 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. Place the new potatoes in a large pan and fill with cold water to cover. Are you looking for a recipe that uses a blender?
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