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