Easiest Way to Make Super Quick Homemade Filet steak, mushroom and potato stew

Filet steak, mushroom and potato stew. 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 and rinse the potatoes well. Cut them into pieces, but not all the way, to keep them whole. Beef Tenderloin Stew with Baby Potatoes and Mushrooms is a chic one pot meal that adds flair to dinner.

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, filet steak, mushroom and potato stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. 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’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Filet steak, mushroom and potato stew is something that I’ve loved my whole life. They’re fine and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few components. You can have filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Filet steak, mushroom and potato stew:

  1. {Take of onion fine chopped.
  2. {Make ready of garlic cloves minced.
  3. {Get of quarter pound small chunked filet.
  4. {Prepare of small potatoes chunked.
  5. {Take of fresh rosemary and Italian parsley.
  6. {Prepare of beef stock.
  7. {Make ready of red wine.
  8. {Make ready of Small pack fresh white mushrooms.
  9. {Get of Bay.
  10. {Take of butter.
  11. {Take of Salt and pepper.
  12. {Make ready of 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.

Steps 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.

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. Add beef and any accumulated juices to onion mixture. Add beef and any accumulated juices to onion mixture.

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