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Texas Shelling Pea and Tenderloin of Beef Stew
Source: “The Kitchen Table”
(demonstrated by Chef Randy Evans, Haven – A Seasonal Kitchen)

Stew Ingredients
(Makes 1 gallon)

• 2 Tablespoons – vegetable oil
• 1 Tablespoons – minced garlic
• ½ cup – diced yellow onion
• 1 pound – Tenderloin of beef, ¼” cubes
• 2 pints – whole shiitake mushrooms: (cleaned: stems removed and reserve for drying, slice mushrooms)
• 4 cups – cooked shelling peas (black-eyed, purple hull, lady creamers or mixture of all)
• 1 tablespoon – salt
• 1 teaspoon – black pepper
• ½ cup – white wine
• 1 recipe – mushroom stock
• 1 stem – rosemary

Directions
1. Heat oil in a large saucepot over medium heat, add garlic and yellow onion.
2. Sweat for 3-4 minutes until translucent.
3. Increase heat to high and add seasoned beef.
4. Sear meat for 2-3 minutes; add sliced mushrooms and peas to pot.
5. Deglaze pan with white wine and add stock.
6. Boil and simmer on low heat for 35 minutes.
7. Add rosemary and cook for 5 minutes more.
8. Adjust seasoning to taste.

Mushroom Stock Ingredient
(Makes 2 3/4 quarts)

• 1 Tablespoon – vegetable oil
• 1 each – small yellow onion, rough chopped
• 1 stalk – celery, rough chopped
• 1 each – parsnip, rough chopped
• ½ cup – white wine
• 1 cup – dried mushroom stems
• ¾ gallon – veal stock or low sodium beef broth
• 1 each – bay leaf

Directions
1. Prepare the mushrooms: Clean mushrooms, remove stems and place on sheet pan. Roast in oven 1 hour on 200 degrees F.
2. To make the mushroom stock: Heat oil over high heat and sauté onion, celery and parsnip for 5 minutes until they begin to caramelize.
3. Deglaze pan with white wine, scraping food bits from bottom of pan.
4. Add veal or beef stock, mushrooms and bay leaf.
5. Simmer for 30 minutes.
6. Strain liquid through fine mesh strainer and reserve. That’s your stock.