1. Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms. 2. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned. 3. Add onion; cook for 1 to 2 minutes. 4. Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside. 5. Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming. 6. Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides. 7. Add to vegetables; stir to mix- Transfer to a platter. 8. Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
