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Beef Tenderloin Stew Recipe

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1 vote | 4230 views

I learned this from one of my Newsletters... it is quite same with my version with a different twist. I like it too with steamed rice.

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Ingredients

Cost per recipe $18.29 view details
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2 cups diced potatoes, rinsed (1/2 inch)
  • 1 cup baby carrots
  • 1 cup small white button mushrooms
  • 1/3 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1/2 cup fresh baby green pea (or frozen)
  • 1/2 teaspoon salt
  • 1 lb beef tenderloin, fat trimmed (cut in 1 1/2 inch pieces)
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken broth

Directions

  1. Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms.
  2. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.
  3. Add onion; cook for 1 to 2 minutes.
  4. Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.
  5. Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.
  6. Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides.
  7. Add to vegetables; stir to mix- Transfer to a platter.
  8. Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1032g
Calories 1575  
Calories from Fat 769 49%
Total Fat 86.16g 108%
Saturated Fat 35.62g 142%
Trans Fat 0.0g  
Cholesterol 431mg 144%
Sodium 1660mg 69%
Potassium 3005mg 86%
Total Carbs 61.17g 16%
Dietary Fiber 13.2g 44%
Sugars 16.5g 11%
Protein 129.38g 207%

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