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.
This Guinness Stew with Beef and Mushrooms also has chunks of potato, onion, and carrot. The Guinness gives this stew a rich flavor, but it doesn't have a heavy beer taste, it is more of a subtle stout flavor. I added big chunks of potato, carrot, and mushroom to make the stew really hearty.
Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, filet steak, mushroom and potato stew. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Filet steak, mushroom and potato stew is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. Filet steak, mushroom and potato stew is something that I have loved my entire life.
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 prepare a few ingredients. You can cook filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Filet steak, mushroom and potato stew:
- {Prepare of onion fine chopped.
- {Take of garlic cloves minced.
- {Take of quarter pound small chunked filet.
- {Get of small potatoes chunked.
- {Make ready of fresh rosemary and Italian parsley.
- {Make ready of beef stock.
- {Take of red wine.
- {Make ready of Small pack fresh white mushrooms.
- {Get of Bay.
- {Get of butter.
- {Get of Salt and pepper.
- {Prepare of flour.
The beef is so tender that it will nearly fall apart. Add beef in batches; cook until browned on all sides. In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper.
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.
Combine the cornstarch and water until smooth; gradually stir into beef mixture. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. In a large skillet, heat oil and butter over medium high heat.
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