This amazingly aromatic and flavorful meal can be made in less than an hour! Our entire family loved this!
serves 4 ( 1/2 c. potatoes and about 3/4 c. stew = 9 points +)
- 1 pound baking potato, peeled and cut into 1 inch pieces
- 1 c. frozen pearl onions
- 1 lb. beef tenderloin, cut into 2 inch pieces
- salt and pepper
- 5 tsp. butter, divided
- 1 bacon slice, finely chopped
- 1 ( 8 oz) package sliced mushrooms
- 1 garlic clove, crushed
- 1/2 tsp. dried thyme
- 1/2 tsp. sugar
- 2 tsp. tomato paste
- 1/2 c. red wine
- 1 c. fat free beef broth
- 2 T. water
- 2 T. flour
- 3 T. milk
Place potatoes in a saucepan; cover with water and bring to a boil. Cook until very tender. Drain. Return to pan and keep warm.
While potato cooks, place onions in a microwave safe bowl and microwave for 4 minutes.
Finely chop 1 ( 2 inch) cube of tenderloin and set aside.
Pat dry the remaining beef cubes with a paper towel and sprinkle with salt and pepper.
Heat a large cast iron skillet over medium-high heat. Melt 1 T. butter in pan.
Add seasoned beef cubes and saute 3 minutes, turning to brown on all sides. Remove beef from pan and keep warm.
Add finely chopped beef and bacon to the pan and saute 3 minutes.
Add mushrooms and saute until brown ( about 5 minutes).
Add garlic, thyme and sugar. Saute 1 minute. Add wine, and tomato paste and bring to a boil, scraping pan to loosen browned bits. Cook until liquid is reduced by half.
Add onions and broth; bring to a boil. Cook for 1 minute. Combine flour with water, stirring with a whisk. Add flour mixture to pan and cook for 1 minute, stirring constantly. Return browned beef cubes to pan and cook until heated through.
Add 2 tsp. butter, milk and salt and pepper to taste to the potatoes in the pan. Mash with a potato mashed until desired consistency.
Serve beef and sauce over potatoes.
adapted from "Cooking Light"