Beef Tenderloin Stew Recipe
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.
Ingredients
- 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
- Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms.
- Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.
- Add onion; cook for 1 to 2 minutes.
- Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.
- Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.
- 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.
- Add to vegetables; stir to mix- Transfer to a platter.
- Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.
Adding to Planner
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% |
