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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Dice the onion and mince the garlic. Add them to the pot and sauté for 2-3 minutes until softened and fragrant.

Step 4

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.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

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.

Step 7

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.

Step 8

Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning with additional salt and pepper as needed.

Step 9

Serve the stew hot with crusty bread or over cooked rice for a complete meal.

Nutrition Facts

Serving size	2444.7 grams (2444.7g)

Amount per serving	% Daily Value*
Calories	1914

Total Fat 69.20g	89%
Saturated Fat 20.50g	102%
Polyunsaturated Fat 5.60g
Cholesterol 417mg	139%
Sodium 7996mg	348%
Total Carbohydrate 157.70g	57%
Dietary Fiber 24.50g	88%
Total Sugars 31.90g
Protein 174.00g	348%

Vitamin D 18IU	91%
Calcium 402mg	31%
Iron 29mg	158%
Potassium 5900mg	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.

Source of Calories

Fat: 31.9%

Protein: 35.7%

Carbs: 32.4%