Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, filet steak, mushroom and potato stew. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Reduce the heat as needed to keep the stew just at a simmer. Season to taste with salt and pepper. Serve the stew garnished with chopped parsley. Clean the mushrooms and sauté them briefly in a little preheated oil.
Filet steak, mushroom and potato stew is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Filet steak, mushroom and potato stew is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to 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:
- Prepare onion fine chopped
- Get garlic cloves minced
- Make ready quarter pound small chunked filet
- Get small potatoes chunked
- Get fresh rosemary and Italian parsley
- Get beef stock
- Get red wine
- Get Small pack fresh white mushrooms
- Make ready Bay
- Get butter
- Prepare Salt and pepper
- Make ready flour
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 hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We're topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast.
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
This hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We're topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast. In a small bowl, mix flour and water until smooth; gradually stir into stew. In a large skillet (or a dutch oven), cook meat, onion and garlic until meat is brown. Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.
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