Description
A quick version of beef stew loaded with slow cooked flavor and prepared in less than half the time of a traditional beef stew.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 pound (450g) beef tenderloin cubes, about 1-inch each
- Salt and pepper to taste
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 12 small or baby potatoes, quartered
- 8 ounces crimini mushrooms, quartered
- 2 large sprigs fresh thyme
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1 cup beef stock
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a large pot over medium high heat and add 1 tablespoon of the oil. Dry beef with paper towels and season with salt and pepper. Add to pan and sear on each side for about a total of 3 – 4 minutes. Remove from pan and set aside.
- Add the remaining oil to the pot and add the onion, garlic, potatoes, mushrooms, and thyme. Season with salt and pepper. Sauté for 6 – 8 minutes or until the onions and mushrooms begin to soften. Add the flour and stir until it is combined with the vegetables. Stir in the tomato paste, beef stock, vinegar, and mustard and bring to a gentle boil. Reduce to a simmer, partially cover pot and continue cooking for 20 – 25 minutes or until the potatoes are tender.
- Return the meat to the pot and any accumulated juices and the peas. Heat through and season to taste with salt and pepper. Sprinkle with parsley and serve.
- Prep Time: 10 mins
- Cook Time: 35 mins