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Instant Beef Stew Print Email

All the comfort of a slow braised stew in just over a half hour, perfect for after work, and you’ll be surprised how delicious this stew is!

2 TBS unsalted butter
1 TBS 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 onions
1 TBS chopped garlic
1/2 cup fresh baby green peas (or frozen)
1/2 tsp salt
1 lb beef tenderloin*, fat trimmed (cut in 1 1/2 inch pieces)
1/4 tsp fresh ground pepper
2 TBS dry white wine
2 TBS chicken broth

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 tsp 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 tsp salt and the pepper; add to skillet 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. – Jacques Pepin

Notes: Also particularly delicious with rib eye steak, and very good with value cuts such as flat iron, petite tender, bavette, and skirt steak.
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