Filet steak, mushroom and potato stew. In a small bowl, mix flour and water until smooth; gradually stir into stew. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight.
In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano.
Add to the pot in batches and cook, turning and adding more oil as needed.
SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well.
You can cook Filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients of Filet steak, mushroom and potato stew
- Prepare Half of onion fine chopped.
- Prepare 3 of garlic cloves minced.
- You need 3 of quarter pound small chunked filet.
- It's 1/2 pound of small potatoes chunked.
- It's Tbsp of fresh rosemary and Italian parsley.
- Prepare 48 oz of beef stock.
- You need 1/2 cup of red wine.
- It's of Small pack fresh white mushrooms.
- It's leaves of Bay.
- You need Stick of butter.
- You need of Salt and pepper.
- You need 3 tbsp of flour.
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. If you experience any accessibility issues please contact us. This hearty slow cooker beef and mushroom stew is so quick to put together, and it makes the perfect dinner for a cold winter's evening.
Filet steak, mushroom and potato stew instructions
- 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.
Simply add some boiled or mash potatoes and green vegetables on the side for an easy meal without fuss. In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. This beautiful stew is mouth-watering, flavoursome, delicious… and fat-free! A healthy vegan dish as tasty as this one is hard to find - unless you're on our channel, that is. Like all good stews, this one is hearty and comforting.