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.
Cliff Notes: 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.
Make It Your Own: – Although tenderloin is delicious in this recipe, you can also use tri-tip, sirloin, or another tender cut – Try different veggies – turnips, peppers, cauliflower … – Change what meat you use – chicken thighs, pork loin, ground beef … – Add rice or pasta
Simplify It: – Use pre-cut or frozen vegetables
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 in the middle, the carrots and peas still have a bit of a bite to them, and the broth is more of a light, savory glaze.
Start to finish, it will only take about an hour. Serve it with some crusty bread slathered with a red pepper compound butter, and then sit back and dream of all the warm spring days that lie just a few weeks ahead.
1 pound Beef Tenderloin (or another tender cut of beef), cut into 1 1/2″ pieces
1/2 teaspoon Salt, divided
1/4 teaspoon Black Pepper
1 cup Yellow Onion, chopped (about 1/2 large onion)
1 pound small Red-skinned Potatoes, whole or cut into bite-sized pieces
1/2 pound Carrots, cut into bite-sized rounds
1/2 pound White or Crimini Mushrooms, quartered
1 clove Garlic, crushed
1/4 cup dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
2 cups Chicken Broth
1/2 teaspoon dried Thyme
1/2 cup Frozen Peas
Salt & Pepper to taste
Prepare your vegetables and meat: Cut the potatoes, carrots, mushrooms, and beef into bite-sized pieces, and chop the onion.
Sprinkle salt and pepper over the beef and toss to coat.
In a large skillet or heavy pot, heat 1 Tablespoon each of the butter and olive oil over medium-high heat. Add half of the seasoned beef pieces and cook 1-2 minutes per side until nicely browned on the outside, but still pink in the center. Remove from pan and set aside. Repeat with the rest of the beef, and set aside while you cook the vegetables.
Reduce the heat to medium, and then, in the same pan, add the rest of the butter and oil and the chopped onion. Cook, stirring often, until the onion just starts to brown. Add the potatoes, carrots, and mushrooms. Continue cooking to lightly brown the edges, about 10 minutes, then add in the garlic and white wine. Scrape the bottom of the pan to loosen up all the browned bits. Add the chicken broth. Cover the pan and cook for 10 minutes, then remove the lid and continue cooking 15-20 minutes until the potatoes and carrots are fork-tender. Stir in the frozen peas, cook for 5 minutes, then mix in the seared beef tenderloin pieces and any beef juices that have accumulated.