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

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, filet steak, mushroom and potato stew. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look 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 current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Filet steak, mushroom and potato stew is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first 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:
  1. Take onion fine chopped
  2. Prepare garlic cloves minced
  3. Prepare quarter pound small chunked filet
  4. Make ready small potatoes chunked
  5. Prepare fresh rosemary and Italian parsley
  6. Take beef stock
  7. Make ready red wine
  8. Prepare Small pack fresh white mushrooms
  9. Get Bay
  10. Make ready butter
  11. Make ready Salt and pepper
  12. Get 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:
  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

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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