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saute pan of beef tenderloin stew

Beef Tenderloin Stew with Baby Potatoes and Mushrooms

  • Author: amycaseycooks
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


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 extra virgin olive oil, divided
  • 1 ½ pounds beef tenderloin cubes, about 1-inch each
  • Kosher 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
  • 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


  1. 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.
  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.


  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: entree
  • Method: saute and simmer on stove top
  • Cuisine: American


  • Serving Size: 1/4 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, family dinner ideas, dinner ideas