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

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, filet steak, mushroom and potato stew. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Add the garlic, thyme, and allspice and cook another minute. Place potatoes in a large saucepan; add water to cover. 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.

Filet steak, mushroom and potato stew is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Filet steak, mushroom and potato stew is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this 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 that.

The ingredients needed to make Filet steak, mushroom and potato stew:
  1. Make ready Half onion fine chopped
  2. Take 3 garlic cloves minced
  3. Get 3 quarter pound small chunked filet
  4. Get 1/2 pound small potatoes chunked
  5. Prepare Tbsp fresh rosemary and Italian parsley
  6. Make ready 48 oz beef stock
  7. Make ready 1/2 cup red wine
  8. Make ready Small pack fresh white mushrooms
  9. Take leaves Bay
  10. Make ready Stick butter
  11. Make ready Salt and pepper
  12. Make ready 3 tbsp flour

Once the steak is tender add in the chopped carrots, potato, and butter. In a small bowl, mix flour and water until smooth; gradually stir into stew. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak.

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

Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. What Makes These Portobello Mushroom Steaks Healthy? Low in Fat and Calories: Unlike a typical steak, portobello mushrooms are low in fat and calories. In a bowl whisk together rest of your broth, onion soup mix/or package of dry gravy mix, steak sauce and minced garlic.

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