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 with Potatoes and Mushrooms

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 1/2 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

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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.
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.

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: 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