Speedy Beef Tenderloin Stew with Potatoes and Mushrooms is a cozy one pot meal ready in under 45 minutes.
Staying home on during the holidays has more appeal to me than dinner at a fancy restaurant. Avoiding the hectic rush of a crowded restaurant sets the tone for a relaxing evening. With a roaring fire, a bottle of wine, and a cozy meal, a quiet evening with my date is perfect. Beef Tenderloin Stew with Potatoes and Mushrooms is a chic one pot meal that adds flair to your special dinner.
Typically, a traditional stew with chunks beef chuck roast, carrots and potatoes slowly cooks over low heat. But, this speedier version of a classic recipe will not keep the cook slaving over the stove all day long. It has all the flavor of its slow cooking counterpart with a fraction of the time spent in the kitchen.
What cut of meat to use in the stew
Beef Tenderloin Stew with Potatoes and Mushrooms is a dinner that will impress without breaking the bank. Even though the recipe calls for beef tenderloin (a pricey cut of meat) only 1 ½ pounds makes 5 servings. Ask the butcher for the end cut or tail of the tenderloin. This portion of the meat is typically less expensive than the center cut filet portions. And sometimes it is as much as 50 percent less per pound.
Chef cooking notes for beef tenderloin stew
- After a quick sear of the beef tenderloin cubes, they are removed from the pan.
- Saute the onion, garlic, potatoes, carrots and mushrooms. This step adds richness to the stew.
- Simmer the vegetables in a beefy sauce with fresh herbs, tomato paste (I love this one in the tube!), red wine vinegar and Dijon mustard.
- Add the seared cubes of beef tenderloin to the pan along with bright green peas. Chopped parsley to give the stew a fresh taste.
Add a crusty loaf of bread. And a salad of crunchy romaine, halved cherry tomatoes and diced cucumber tossed with balsamic vinaigrette rounds out the meal.
How to make the stew in advance
For cooks who like to get a jump start on dinner, Beef Tenderloin Stew with Potatoes and Mushrooms can be made in advance. Cool the hearty stew and refrigerate it for up to 3 days. Gently reheat over low heat, adding more beef stock if the sauce is too thick. Just heat through the beef tenderloin and vegetables so the meat does not become tough. Like most stews, the flavor is even better the next day.
If you make this favorite beef tenderloin stew of mine, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.Print
Beef Tenderloin Stew with Baby Potatoes and Mushrooms is a chic one pot meal that adds flair to dinner. Typically, a traditional stew with cubed beef chuck roast, carrots and potatoes is cooked for a long time over low heat. But this speedier version of a classic recipe will not keep the cook slaving over the stove all day long. It has all the flavor of its slow cooked counterpart with a fraction of the time spent in the kitchen.
2 tablespoons olive oil, divided
1 ½ pounds beef tenderloin cubes, about 1-inch each
Salt and pepper to taste
1 tablespoon butter
1 medium onion, diced, about 1 cup
3 garlic cloves, chopped
12 small or baby potatoes, quartered, about 3 cups
1 medium carrot, diced, about 1 cup
8 ounces mushrooms, quartered, about 2 cups
2 large sprigs fresh thyme or 1 teaspoon dried 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
Heat a large saute pan over medium high heat and add 1 tablespoon of the olive oil. Season the beef with salt and pepper. Add to the pan and sear on each side for about a total of 3 to 4 minutes. You want the meat to be medium rare. Remove from pan and set aside.
Add the remaining oil and the butter to the pan. Add the onion, garlic, potatoes, carrots, mushrooms, and thyme. Season with salt and pepper. Sauté the vegetables for 6 to 8 minutes or until the onions and mushrooms begin to soften. Stir frequently.
Add the flour and tomato paste and stir until combined with the vegetables.
Stir in the beef stock, red wine vinegar, and Dijon mustard and bring to a gentle boil. Reduce to a simmer, cover the pot and continue cooking for 20 to 25 minutes or until the potatoes are tender. Stir the stew occasionally.
Return the seared beef tenderloin to the pan and any accumulated juices along with the peas. Heat the stew through. Season to taste with salt and pepper. Sprinkle with parsley and serve.
Beef Tenderloin Stew with Potatoes and Mushrooms can be made in advance. Cool the hearty stew and refrigerate it for up to 3 days. Gently reheat over low heat, adding more beef stock if the sauce is too thick. Just heat through the beef tenderloin and vegetables so the meat does not become tough. Like most stews, the flavor is even better the next day.
- Category: entree
- Method: saute and simmer on stove top
- Cuisine: American
- Serving Size: 1/5 of recipe
- Calories: 696
- Sugar: 8.9 g
- Sodium: 340 mg
- Fat: 21.2 g
- Saturated Fat: 7.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 76.1 g
- Fiber: 13.1 g
- Protein: 50.6 g
- Cholesterol: 131 mg
Keywords: beef tenderloin stew, beef stew
This post originally appeared in February 2015 and was updated in December 2019. It has been updated with new photos and detailed recipe instructions.