Every now and then I screw up a dish or meal I’m preparing. I did that on Christmas-eve with a filet mignon roast I had picked up on sale at the market. I’m not a big fan of roasts but I figured it was filet mignon surely I can work with it. I couldn’t and the meal was far from delicious! I couldn’t just toss out all this meat though, so after a day of contemplating what to do with my leftover disaster, I made this very delicious stew!
- 1/2 lb filet mignon roast (or any beef roast)
- 8-12 fingerling potatoes
- 2 large carrots
- 2 celery stalks
- 1 yellow onion
- 6 garlic cloves
- 6 cups chicken stock
- let roast come to room temperature. season with salt and peppers and drizzle with olive oil.
- heat a large stock or soup pot over high heat. coat pot with olive oil and just when it starts to smoke, place roast in pot. sear on all sides until golden brown. remove from pot.
- while roast is searing; peel and slice carrots into hearty pieces, roughly chop onion, peel and finely chop garlic, slice potatoes in half and slice celery into hearty pieces.
- add half of the onions and potatoes to pot, lower heat to medium, season with salt and pepper and saute for a few minutes. put roast back into pot and cover with chicken stock, scraping bits off the bottom of pot. cover pot and let simmer 45-60 minutes until roast is tender and falling apart.
- remove any fat from roast now (should fall right off) and break meat up. add the rest of the potatoes and onion. add carrots, celery and garlic. cover again and lower heat to low. let simmer 30-45 minutes more until veggies are tender. (add more liquid if needed)
Serve up stew in a big bowl with some buttermilk biscuits and you’ve got a hearty, comforting and delicious meal!
Cooking Time: approximately 2 hours
Homemade Teriyaki sauce. Why not make it yourself. You’ll avoid extra additives and perservitives such as corn syrup and msg.
Here’s a Beef and Veggie Teriyaki but substitute anything you like. For instance tofu instead of beef or any veggies you prefer or happen to have on hand.
- 1 cup Jasmine Rice
- 1/2 lb. Filet Mignon
- 6 Crimini Mushrooms
- 1 Japanese Eggplant
- 1 small White Onion
- 1 Yellow and Red Bell Pepper
- handful of Snow Peas
- 1 small chunk of Ginger
- 1 can Chunky Pineapple (with juice)
- 2 Eggs
- 2 cups sake or white wine
- 1 cup Brown Sugar
- 2 tbs Minced Ginger
- 1 tbs Minced Garlic
- 1 tbs Red Pepper Flakes
- 2 tsp Sesame Seeds
- 2 tbs cornstarch
- 2 cups low sodium soy sauce
First start with the Teriyaki Sauce….
- In a sauce pot add: sake, brown sugar, red pepper flakes, cornstarch, sesame seeds, minced ginger and garlic. Simmer over medium heat until sauce thickens. About 15 minutes. Stir in soy sauce and remove from heat.
- Cook rice according to package. Usually 1 cup of rice to 1 1/2 cups of water. Season rice with salt and a pat of butter. Bring to a boil then cover and let simmer on low for about 20 minutes.
- Prep: chop all veggies into bite size pieces.
- Strain pineapple saving the juice.
- Slice beef into bite size chunks. Season with a little pepper and sesame seeds.
- Heat wok over high heat. Coat with a little oil and scramble eggs. Remove from wok and set aside.
- Coat with a little more oil and toss in veggies. Stir and fry for about 10 minutes then add a few drizzles of teriyaki sauce around wok. Stirfry about 5 minutes more than remove from wok. Add pineapple and saute for a few minutes, add to bowl with veggies.
- Coat wok with a little more oil and add beef. Saute for about 5-10 minutes until meat is caramelized and medium rare. Now add everything back in wok mixing together. Turn off heat.
- Mix reserved pineapple juice into Teriyaki Sauce. Spoon teriyaki sauce over stirfry veggies. Save some sauce to serve on the side.
Whisk eggs in a bowl.