Filet steak, mushroom and potato stew
Filet steak, mushroom and potato stew

Hello everybody, hope you’re having an amazing 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 tasty. This will be really delicious.

Filet steak, mushroom and potato stew is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Filet steak, mushroom and potato stew is something which I’ve 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 particular recipe, we have to first prepare a few components. 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:
  1. Prepare Half onion fine chopped
  2. Take 3 garlic cloves minced
  3. Prepare 3 quarter pound small chunked filet
  4. Make ready 1/2 pound small potatoes chunked
  5. Prepare Tbsp fresh rosemary and Italian parsley
  6. Take 48 oz beef stock
  7. Take 1/2 cup red wine
  8. Prepare Small pack fresh white mushrooms
  9. Make ready leaves Bay
  10. Take Stick butter
  11. Get Salt and pepper
  12. Get 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.

Instructions to make Filet steak, mushroom and potato stew:
  1. Add oil to Dutch oven and get a quick sear in the filet and remove
  2. Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove
  3. 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)
  4. 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
  5. Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through
  6. 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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