A serving platter of Vigo Yellow Rice topped with a beef stew with mushrooms, onions, peppers, chorizo, peas and potatoes
  • Prep Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings

Watch the Video Below

Ingredients

  • 1 pound filet, cut into 1 inch cubes
  • 1/4 cup Vigo Extra Virgin Olive Oil
  • 2 potatoes, diced
  • 2 teaspoons Alessi Garlic Puree
  • 1 medium Spanish onion, diced
  • 1 red pepper, diced
  • 3 1/2 ounces chorizo (Spanish sausage)
  • 1/2 cup button mushrooms, sliced
  • 1/3 cup green peas, cooked
  • 1/3 cup red wine
  • Parsley for garnish (optional)
  • 1 8 oz. pkg Vigo Yellow Rice, prepared according to package instructionsAdd 1 8 oz. pkg Vigo Yellow Rice, prepared according to package instructions to cart

Directions

Cut filet into 1 inch cubes and place in heated olive oil browning on all sides.  Remove with slotted spoon and set aside.  In same oil, add potatoes and cook until golden.  Add garlic, onion, pepper and chorizo and cook until onion is translucent.  Add mushrooms, peas, wine, salt and pepper to taste, cooked meat  and mix.  Serve over Vigo Yellow Rice, garnish with parsley and serve.