Best 4 Instant Beef Tenderloin Stew Recipes

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Indulge in the culinary delight of Beef Tenderloin Stew, a classic dish elevated by the convenience of an Instant Pot. This hearty and flavorful stew features tender beef tenderloin, cooked to perfection in a rich and savory broth. Accompanied by succulent vegetables, including carrots, celery, and onions, this dish is a symphony of flavors that will tantalize your taste buds.

Our collection of recipes offers a variety of options to suit your preferences. Whether you crave a traditional beef stew with red wine and herbs, a lighter version with white wine and vegetables, or a spicy and flavorful stew with a touch of chili, we have a recipe that will satisfy your cravings. Each recipe is carefully crafted to ensure a tender and juicy beef tenderloin, complemented by a flavorful broth and an array of vegetables.

So, gather your ingredients, prepare your Instant Pot, and embark on a culinary journey that will leave you and your loved ones savoring every bite of this exceptional Beef Tenderloin Stew.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE BEEF STEW



Ultimate Beef Stew image

Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."

Provided by Ina Garten

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

Steps:

  • Preheat the oven to 300˚ F.
  • Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
  • Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
  • Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
  • Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
  • Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

INSTANT POT BEEF STEW



Instant Pot Beef Stew image

This isn't your Grandma's beef stew: The Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) makes this hearty dish a weeknight possibility.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1/3 cup dry red wine
3 carrots, cut into 2-inch pieces
3 celery ribs, cut into 1-inch pieces
1 sprig fresh thyme
1 cup frozen pearl onions

Steps:

  • Add the oil to the Instant Pot® and set to saute (see Cook's Note).
  • Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
  • Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.

INSTANT POT® BEST BEEF STEW



Instant Pot® Best Beef Stew image

This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h25m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
  • Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g

INSTANT BEEF TENDERLOIN STEW



Instant Beef Tenderloin Stew image

This stew consists of tender pieces of steak sauteed just until rare, then added to an array of vegetables. It's best made with beef tenderloin, although New York strip steak, sirloin tips and skirt steaks can also be used.

Provided by BeccaB3c

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 449.8, Fat 30, SaturatedFat 12.5, Cholesterol 111.7, Sodium 402, Carbohydrate 17.9, Fiber 3.6, Sugar 4, Protein 25.6

Tips:

  • For the best flavor, use high-quality beef tenderloin. Look for a tenderloin that is well-marbled and has a deep red color.
  • If you don't have a meat mallet, you can use the bottom of a heavy skillet to pound the beef tenderloin.
  • Be sure to brown the beef tenderloin in small batches so that it doesn't overcrowd the pan and steam instead of browning.
  • If you don't have an Instant Pot, you can make this stew in a slow cooker on low for 8-10 hours or in a Dutch oven over medium heat for 1-2 hours, or until the beef is tender.
  • Serve the stew over mashed potatoes, rice, or egg noodles.

Conclusion:

This Instant Pot Beef Tenderloin Stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The beef is tender and flavorful, and the vegetables are cooked to perfection. This stew is also a great way to use up leftover beef tenderloin. So next time you have a craving for a hearty and comforting meal, give this Instant Pot Beef Tenderloin Stew a try.

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