Butter Bean, Mushroom and Beef Tenderloin Stew
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.