Instant Beef Tenderloin Stew
Warm up with a hearty bowl of Instant Beef Tenderloin Stew, a quick yet luxurious take on classic comfort food. This recipe swaps the traditionally long cook time with an easy 45-minute preparation, making it perfect for weeknight dinners without sacrificing rich, slow-cooked flavor. Tender cubes of premium beef tenderloin are seared to perfection before simmering in a flavorful base of aromatic garlic, earthy rosemary, and thyme-infused beef broth. Vibrant carrots, baby potatoes, and a splash of Worcestershire sauce add layers of depth, while a last-minute addition of sweet peas ensures a perfect pop of color and texture. Serve this one-pot wonder with warm crusty bread or over a bed of rice for a savory, satisfying meal that’s as elegant as it is effortless. Perfect for busy home cooks craving comfort without compromise!
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Recipe Information
Ingredients
- 1 pound beef tenderloin
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 1 pound baby potatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
Instructions
Trim any excess fat from the beef tenderloin and cut it into 1-inch cubes. Season the beef with half of the salt and pepper.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef in a single layer and sear until browned on all sides, about 2-3 minutes per side. Work in batches if necessary. Remove the beef and set it aside.
Dice the onion and mince the garlic. Add them to the pot and sauté for 2-3 minutes until softened and fragrant.
Peel and slice the carrots into rounds, and cut the baby potatoes in half (or quarters if large). Add them to the pot and sauté for 2 minutes with the onions and garlic.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Add the beef broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot, reduce the heat to a simmer, and cover. Allow the stew to cook for 25-30 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning with additional salt and pepper as needed.
Serve the stew hot with crusty bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 7996 mg | 348% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 31.9 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 402 mg | 31% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5900 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
