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    Home » Recipes » Beef and Lamb

    Beef Tenderloin Stew with Potatoes and Mushrooms

    Modified: Jan 26, 2025 · Published: Dec 11, 2019 · by Amy Casey · This post may contain affiliate links · 2 Comments

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    beef tenderloin stew in a sauté pan

    Beef Tenderloin Stew with New Potatoes and Mushrooms is a chic one pot meal. This speedier version of a classic recipe will not keep you cooking 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.

    dish of beef tenderloin stew.
    Jump to:
    • what's to love about this recipe
    • ingredients and substitutions
    • recipe details
    • variations
    • recommended equipment
    • top tip
    • frequently asked questions
    • what to serve with this recipe
    • more stew recipes
    • just one more thing
    • Recipe

    what's to love about this recipe

    After a week of work, staying home with my husband is a perfect date night. Add a bottle of wine, a cozy meal like my French Onion Chicken Bake or Smothered Pork Chops with Mushroom Gravy and I'm a happy camper.

    This Beef Tenderloin Stew with Potatoes and Mushrooms is another comforting one pot meal that adds a little something extra special to our snug and cozy stay at home dinner.

    Typically, a traditional stew with chunks beef chuck roast, carrots and potatoes slowly cooks over low heat.  But this speedier version is the ultimate comfort food.

    With melt in your mouth cubes of beef tenderloin and a rich and decadent wine sauce, it has all the flavor of its slow cooking counterpart with a fraction of the time spent in the kitchen. This is the best beef stew recipe!

    serving dish with beef, potatoes, carrots and mushrooms.

    ingredients and substitutions

    This beef stew is so rich and flavorful. Listed are the ingredients and some substitutions if necessary. Scroll to the printable recipe card for full quantities of the ingredients.

    • olive oil ~ Also try avocado oil, salted or unsalted butter, grapeseed oil or sunflower oil
    • beef tenderloin ~ The best choice for this quick beef stew as it cooks so quickly.
    • kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
    • fresh ground black pepper ~ More flavorful than already ground pepper.
    • salted butter ~ The touch of salt in the butter helps accentuate the flavor of the ingredients when sauteing. But you can use unsalted butter if you're watching your salt intake.
    • yellow onion ~ Vidalia onion, white onion or shallots are alternatives.
    • garlic cloves ~ When sauteing meats and vegetables, fresh garlic is the way to go.
    • baby potatoes ~ Also known as new potatoes, are smaller versions of red or white potatoes. Cut up red, white or Yukon Gold potatoes can also be used in the stew recipe.
    • carrots ~ Stick with fresh carrots as canned or frozen turn mushy in stews.
    • button mushrooms ~ Also try cremini mushrooms.
    • fresh thyme ~ In a pinch use dried thyme.
    • all purpose flour
    • tomato paste
    • beef stock ~ use your favorite homemade or canned stock.
    • red wine vinegar ~ Balsamic vinegar or white wine vinegar can be used.
    • Dijon mustard ~ Stone ground mustard or yellow mustard are options.
    • frozen peas
    • fresh parsley ~ Adds a fresh pop of color and flavor. Dried parsley can be used too.
    beef stew.

    recipe details

    Gather the ingredients and everyday kitchen tools to make this quick beef stew recipe. This is a brief overview. Scroll to the recipe card for the complete instructions.

    • After a quick sear of the beef tenderloin cubes, they are removed from the pan. 
    • Sauté 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.

    Hint: Sear the beef tenderloin cubes until lightly browned on all sides. They'll be medium rare and perfectly tender.

    variations

    Try some of these variations of this chunky roasted cherry tomato sauce. They're all delicious.

    • Add spice - Add red pepper flakes while roasting the vegetables to add a kick of spiciness of the sauce.
    • Add some smokiness - Add to the depth of flavor of the beef stew. Stir in 1 teaspoon of smoked paprika along with the tomato paste.
    • Change the meat - Instead of beef tenderloin, substitute pork tenderloin in the recipe.

    recommended equipment

    Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for this great recipe.

    • chef knife
    • cutting boards
    • metal measuring spoons
    • measuring cups
    • large sauté pan
    • rubber spatulas or wooden spoons
    Beef Tenderloin Stew with New Potatoes and Mushrooms is a chic one pot meal. This speedier version of a classic recipe will not keep you cooking 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.

    top tip

    For a beef stew with the most tender cubes of beef tenderloin, don't overcook the meat. Melt in your mouth and flavorful stew meat should be cooked to medium rare or medium.

    frequently asked questions

    Can this beef stew recipe be made in advance?

    Most definitely! Like most stews, the flavor is even better the next day.
    Cool the stew, store in an airtight container (these meal prep containers are my favorites), 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.

    Why use beef tenderloin for this stew recipe?

    Beef tenderloin cooks quickly so this stew is ready in less than an hour. 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 it can be as much as 50 percent less per pound than filet mignon steaks.

    beef tenderloin stew in a sauté pan

    what to serve with this recipe

    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. These recipes are also are delicious side dishes for beef tenderloin stew.

    • cheese twists in a glass.
      Crispy Everything Bagel Puff Pastry Cheese Twists
    • cheddar waffles made with chaffle recipe
      Savory Chaffles with Almond Flour
    • bowl of cooked fluffy rice
      How to Cook Perfectly Fluffy White Rice {No Fail}
    • Irish soda bread with slices
      Rustic Irish Soda Bread with Cranberries and Currants

    more stew recipes

    • pot and bowl of Irish lamb stew
      Irish Lamb Stew with Guinness
    • pan of pork tenderloin stew recipe.
      Pork Tenderloin Stew Recipe with Bacon
    • single serving of Asian beef stew with rice, broccoli, and carrots
      Instant Pot Spicy Asian Beef Stew
    • dish with ratatouille and a serving spoon.
      Easy Slow Cooker Ratatouille Recipe

    just one more thing

    If you make this beef tenderloin stew, 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.

    Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes. Sign up for my newsletter and never miss one of my new recipes.

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    Recipe

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    beef stew in a dish.

    Beef Tenderloin Stew with Potatoes and Mushrooms


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    • Author: Amy Casey
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
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    Description

    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.


    Ingredients

    Units Scale
    • 2 tablespoons olive oil, divided
    • 1 ½ pounds beef tenderloin cubes, about 1-inch each
    • Kosher salt and pepper to taste
    • 1 tablespoon salted 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
    • 10 ounces mushrooms, quartered, about 2 cups
    • 2 large sprigs fresh thyme or 1 teaspoon dried thyme
    • 1 tablespoon all purpose 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

    Instructions

    1. Heat a large sauté 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.
    2. 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.
    3. Add the flour and tomato paste and stir until combined with the vegetables.
    4. 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.
    5. 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.

    Notes

    • After a quick sear of the beef tenderloin cubes, they are removed from the pan. 
    • Sauté 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 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.
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: entree
    • Method: saute and simmer on stove top
    • Cuisine: American

    Nutrition

    • Serving Size: ¼ 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

    Did you make this recipe?

    Tag @amycaseycooks on Instagram so we can all admire your work 🙂

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    1. Carol

      November 03, 2024 at 9:03 am

      I’m going to make this today but after I sear the beef can I throw everything in a crockpot?

      Reply
      • Amy Casey

        November 03, 2024 at 10:50 am

        Carol ~ I wouldn't recommend it. The best cuts of beef for slow cookers are those that are tough, with lots of connective tissue and on the bone. Beef tenderloin is very lean and doesn't have very much fat. It's likely to become dry and tough in a slow cooker.

        Reply

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    Personal chef Amy Casey.

    I'm Amy Casey and welcome to Amy Casey Cooks! I have a lifelong love of food and 20 years experience as a personal chef while cooking for over 300 clients. I share my tested, tried and true easy recipes, cooking and kitchen tips, and videos so you can make restaurant quality meals in your own kitchen. More about my culinary journey.

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