12-minute beef stew
Randy Feltis makes a hearty beef stew and infuses it with fresh spring flavours, which you can be eating in less than 15 minutes.
Randy Feltis makes a hearty beef stew and infuses it with fresh spring flavours, which you can be eating in less than 15 minutes.
12-minute beef stew
Ingredients:
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- 1lb beef tenderloin, cubed
- 4 heirloom carrots, sliced on a bias
- 8 fingerling potatoes, sliced
- 18 pearl onions, peeled
- ½ cup frozen corn
- ½ cup frozen peas
- ½ cup sour cream
- 2 spring onions
- 3 cups chicken stock*
- ½ cup white wine
- Olive oil, to taste
- Salt and pepper, to taste
- Zest and juice of one lime
Method:
- In a large hot pot, add olive oil and sear seasoned beef. Once caramelized, remove from pot.
- Add veggies and potatoes, sweat down the veggies.
- Deglaze with the white wine, and top with chicken stock. Allow to simmer for 8 minutes.
- Add beef, zest and juice of lime, and season.
- Ladle stew into bowl and garnish with chopped spring onion and sour cream.
Serves 4
*Be sure to use gluten-free chicken stock if you want to make this recipe gluten-free!
Courtesy Randy Feltis