Recipe Tasty Filet steak, mushroom and potato stew

Filet steak, mushroom and potato stew. 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 Like all good stews, this one is hearty and comforting. Try it and you'll have to agree that the earthiness of the mushrooms and potatoes is superbly offset.

It starts with sautéed shallot and mushrooms seasoned with coconut aminos, salt, and pepper for rich. The Best Mushroom Tomato Potato Recipes on Yummly Cut potatoes in half or into bite-size cubes. You can have Filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Filet steak, mushroom and potato stew

It’s Half of onion fine chopped.
You need 3 of garlic cloves minced.
Prepare 3 of quarter pound small chunked filet.
It’s 1/2 pound of small potatoes chunked.
You need Tbsp of fresh rosemary and Italian parsley.
Prepare 48 oz of beef stock.
It’s 1/2 cup of red wine.
You need of Small pack fresh white mushrooms.
Prepare leaves of Bay.
It’s Stick of butter.
It’s of Salt and pepper.
It’s 3 tbsp of flour.

Season stew with salt, pepper, and paprika and divide among plates. Omaha Steaks Filet Mignons and whiskey make an unbeatable combination in this hearty meal that is perfect Serve with mushrooms sauteed in delicious cream and baked Potato-Leek squares for a rich and Ingredients. This steak and mushroom pot pie is the personification of comfort food. The filling for this steak and mushroom pot pie is intensely meaty and rich with the steak being the hero.

Filet steak, mushroom and potato stew step by step

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.

The mushrooms add lovely depth and earthiness and you get a hint of fresh thyme, rosemary and garlic with every bite. Let the potatoes sit on top of the pan with hot oil. Be sure to use enough oil and choose firm-cooking potatoes. How many calories are in a sauteed potato? As soon as the mushroom is cooked, stir to combine both potato and mushroom.