Instant Beef Tenderloin Stew Recipe

Name: Instant Beef Tenderloin Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 1/2 cups diced potatoes, rinsed (1/2 inch); 1 cup baby carrots; 1 cup small white button mushrooms; 1/3 cup chopped onion; 1 tablespoon chopped garlic; 1/2 cup fresh baby green pea (or frozen); 1/2 teaspoon salt; 1 lb beef tenderloin, fat trimmed (cut in 1 1/2 inch pieces); 1/4 teaspoon fresh ground pepper; 2 tablespoons dry white wine; 2 tablespoons chicken broth

Servings: persons

2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 cups diced potatoes, rinsed (1/2 inch)
1 cup baby carrots
1 cup small white button mushrooms
1/3 cup chopped onion
1 tablespoon chopped garlic
1/2 cup fresh baby green pea (or frozen)
1/2 teaspoon salt
1 lb beef tenderloin, fat trimmed (cut in 1 1/2 inch pieces)
1/4 teaspoon fresh ground pepper
2 tablespoons dry white wine
2 tablespoons chicken broth

1
Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms.
2
Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.
3
Add onion; cook for 1 to 2 minutes.
4
Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.
5
Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.
6
Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides.
7
Add to vegetables; stir to mix- Transfer to a platter.
8
Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 1/2 cups diced potatoes, rinsed (1/2 inch), 1 cup baby carrots, and more.

Yes, Instant Beef Tenderloin Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Beef Tenderloin Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions