Beef Tenderloin Stew
Beef Tenderloin Stew with Baby Potatoes and Mushrooms is a chic one pot meal that adds flair to dinner. This speedier version of a classic beef stew recipe won't keep the cook slaving over the stove all day long.
Servings: 4 servings
Calories: 696kcal
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
Serving: 1/4 of recipe | Calories: 696kcal | Carbohydrates: 76.1g | Protein: 50.6g | Fat: 21.2g | Saturated Fat: 7.2g | Cholesterol: 131mg | Sodium: 340mg | Fiber: 13.1g | Sugar: 8.9g