Recipe For Beef Tenderloin Stew

Learn How to Make Beef Stew the right way! With tender beef tenderloin, vegetables and an unbelievably rich and savory sauce flavored with spices, herbs and sensational essences. Serve with Corn Muffins for a comforting meal. If you adore this Beef Stew Recipe, try my Mississippi Pot Roast, Classic Pot Roast , My Salisbury Steak Mealballs, My Chicken and Dumplings, and my Italian Pot Roast Recipe.

My favorite stew is truly a Classic Beef Stew recipe! I’m talking about that hearty, comforting stew that you fill a big bowl with and sit on the couch covered in a blanket while you eat. We’re talking juicy beef tenderloin pieces, fresh and tender carrots and potatoes that melt in your mouth! There is nothing better to me.

This beef stew is the traditional recipe I have always dreamed of! I chose to use beef tenderloin pieces for this recipe; they were marbled with flavor and so tender that they melted after being braised for hours, the perfect base for a stew like this.

Stew Beef Steak Recipe

The depth of the red wine, beef stock and balsamic flavor are a perfect match for the tenderloin pieces. Also the well-bodied vegetables and additional bacon create the most hearty and well-seasoned stew that you can imagine.

This Beef Stew recipe has some incredibly rich and decadent ingredients which take the flavors over the top! In order to truly braise the meat in an incredibly well nuanced sauce, you will need some of the following ingredients:

The combination of all of these ingredients creates the most sensational sauce you will ever taste! Thickened to perfection, and filled with so many sensational flavors, it is irresistible.

Flavourful Beef Tenderloin Stew

Yes, you can easily make this Beef Stew in a crockpot, slow cooker or instant pot ! You will want to start by browning the beef tenderloins (either on HIGH or Saute setting). Once they are totally browned, add everything to your crock pot or slow cooker and cook for 8 hours.

Make this Classic Beef Stew Recipe along with my homemade garlic bread or Mexican cornbread on a lazy Sunday afternoon and just sit back while the intoxicating smell swells in your home!

When you make a pot of stew, you’re guaranteed to have leftovers. There’s just no way around it. Luckily, beef stew stores and reheats very well! You can easily put the extras away and save them for a rainy day, pulling them back out when you’re ready. Store your beef stew in the fridge for a few days or put it away in the freezer to reheat later.

Beef Stew With Carrots & Potatoes

To refrigerate beef stew, let it cool completely, then place the stew in a sealing container (I use these whenever I store soup, they’re perfect for freezing or refrigerating) or cover it tightly and place it in the fridge. You can store stew this way for 3-5 days.

To freeze leftover stew, pour it into a freezer bag or a plastic container that seals well. Stew can be stored in the freezer for up to 6 months. I highly recommend using a permanent marker to date your container.

You’ve stored your stew away and now it’s time to pull it out! Leftover Beef Stew makes a super convenient dinner, quick lunch or even a cold winter night snack. To ensure that your stew retains its optimum flavor and texture, follow the reheating guide below.

Slow Cooked Steak Diane Casserole

Place your pre-portioned stew in a microwave-safe dish with a lid and reheat for 3 minutes. Stir the stew every 60 seconds. Stirring the stew will allow the stew to heat evenly rather than leaving areas over or undercooked.

In a small saucepan, simmer the stew over a low heat for 15-20 minutes. Stir often and be sure not to overcook. You may need to add some broth or water to allow appropriate moisture for your stew.

If you simply don’t care to mess with the microwave or stove, place your stew in a crockpot. Set it on the low setting and make sure that there is plenty of moisture in your stew to prevent burning. Add water or broth if needed.

Roast Beef Tenderloin

Learn How to Make Beef Stew the right way! With tender beef tenderloin, vegetables and an unbelievably rich and savory sauce flavored with spices, herbs and sensational essences.

Though it is tempting to speed up the cooking process, don't do it!  Really allow the beef to tenderize and the sauce to develop incredible flavors while thickening.  This also tastes even better the next day.

Calories: 461 kcal | Carbohydrates: 8 g | Protein: 24 g | Fat: 33 g | Saturated Fat: 12 g | Cholesterol: 84 mg | Sodium: 353 mg | Potassium: 717 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 4060 IU | Vitamin C: 3.6 mg | Calcium: 33 mg | Iron: 3.5 mgThis post may be sponsored and may also contain affiliate links. For more information, please see my disclosure policy for further details.

Recipe: Chef Joseph Wrede's

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.

After a week of work, settling in at home with my husband is a perfect date night. Add a bottle of wine and a cozy meal and a favorite movie and I'm a happy camper. This Beef Tenderloin Stew with Potatoes and Mushrooms is a 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 of a classic recipe will not keep the cook slaving over the stove all day long. It has all the flavor of its slow cooking counterpart with a fraction of the time spent in the kitchen.

Red Wine Marinated, Roasted Beef Tenderloin With Herb Horseradish Cream Recipe

Beef Tenderloin Stew with Potatoes and Mushrooms is a dinner that will impress without breaking the bank. Even though the recipe calls for beef tenderloin (a pricey cut of meat) only 1 ½ pounds makes 5 servings. 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 sometimes it is as much as 50 percent less per pound.

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.

Looking to get a jump start on dinner? Beef Tenderloin Stew with Potatoes and Mushrooms can be made in advance. Cool the hearty stew 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. Like most stews, the flavor is even better the next day.

Best Beef Stew With Filet Mignon Recipes

If you make this favorite beef tenderloin stew of mine, 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 toInstagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

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.

This post originally appeared in February 2015 and was updated in December 2019. It has been updated with new photos and detailed recipe instructions.This dish has all the components of a traditional long-cooked beef stew, but it’s lighter and brighter, and perfect for a cool spring evening.

Beef Tenderloin Tip Stew

Cut meat and vegetables into bite-sized pieces; brown beef (in batches if necessary) and set aside; saute onions; brown vegetables; add broth and seasonings; cook until veggies are tender; stir in beef and serve.

There are few dishes that warm the soul in the middle of a cold and dark winter like a big bowl of rich and thick beef stew. But as we creep towards spring, and the days are starting to get longer, buds are starting to appear on trees, and planning for the garden begins in earnest, I start wanting to spring-ify my winter menu – make it lighter and brighter. That’s when this quick and easy Tenderloin Beef Stew starts showing up on our dinner menu.

Inspired by Jacques Pépin’s (one of my culinary idols) Instant Beef Tenderloin Stew in his Fast Food My Way cookbook, this dish has all the components of a traditional long-cooked beef stew, but it’s lighter and brighter. The tender bites of beef are still slightly pink

Delicious Beef Stew Recipe (how To Make Beef Stew)