Beef Tenderloin Stew
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound (450g) beef tenderloin cubes, about 1-inch each
- Salt and pepper to taste
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 12 small or baby potatoes, quartered
- 8 ounces crimini mushrooms, quartered
- 2 large sprigs fresh thyme
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1 cup beef stock
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
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