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Butter Bean, Mushroom and Beef Tenderloin Stew

Total Time1 hour 15 minutes
Course: Soup

Materials

  • 3 tbsp olive oil
  • 1 lb beef tenderloin 3/4 inch cubed
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 cooking onion diced
  • 2 garlic cloves minced
  • 1 large red pepper seeded and large diced
  • 1 1/2 cup cremini mushrooms thick sliced
  • 2 tbsp Entube Harissa Paste
  • 1 28 oz 796 mL canned diced tomatoes
  • 3 cup canned butter beans drained and rinsed
  • dried chilli peppers optional

Instructions

  • Heat oil in a large dutch oven pot over medium-high heat. Season beef with salt and pepper and add to the pot. Cook for 2-3 minutes on each side until golden brown. Remove and set aside.
  • Add onions and garlic and sauté for 1-2 minutes until soft and translucent. Add peppers and cook for an additional minute. Add mushrooms and cook until golden, about 2 minutes, gently stir to avoid sticking.
  • Stir in Harissa paste and add diced tomatoes. Reduce heat to simmer.
  • Cover pot and simmer for 20 minutes. Add beans and cover and let simmer for an additional 15-20 minutes until beef is tender and pulls apart.
  • Serve with chilli peppers and crust bread for dipping.