Recipe: Delicious Filet steak, mushroom and potato stew

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.

This is a dish I made for a very good friend of mine on a very cold, blah day in February. This soup nourishes both mind and body; she took leftovers home too! Stir in wine, scraping any browned bits from the bottom of the stockpot. You can have Filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Filet steak, mushroom and potato stew

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

Stir in beef stock, thyme, bay leaves and steak. 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.

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.

To season, start by removing the steak from the refrigerator and generously sprinkle two teaspoons of kosher salt on all sides of the filet. This resting period gives the meat time to come up to room temperature, which helps the steak cook more evenly. It also gives the meat time to absorb some of the salt. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak.