Beef Tenderloin Stew with New Potatoes and Mushrooms is a chic one pot meal. I love this speedier version of a classic beef stew recipe because it won't keep me cooking over the stove all day long. It has all the flavor of a slow cooked beef stew, but with much less time spent in the kitchen.
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What's to love about my beef tenderloin stew 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!
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.
How to make beef tenderloin stew
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.
Top cooking 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
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.
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.
What to serve with filet mignon stew
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.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Beef Tenderloin Stew
Ingredients
- 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
- 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 tablespoons olive oil, divided, 1 ½ pounds beef tenderloin cubes, about 1-inch each, Kosher salt and pepper to taste
- 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.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
- Add the flour and tomato paste and stir until combined with the vegetables.1 tablespoon all purpose flour, 1 tablespoon tomato paste
- 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.1 cup beef stock, 1 tablespoon red wine vinegar, 2 teaspoons Dijon mustard
- 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.1 cup frozen peas, 2 tablespoons chopped fresh parsley
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.
Nutrition
Carol says
I’m going to make this today but after I sear the beef can I throw everything in a crockpot?
Amy Casey says
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.