Beef Tenderloin Stew

Beef Tenderloin Stew is a totally decadent “leftover” to make with trimmings from tenderloin roasted for another purpose. I usually buy about an extra pound and get the other half pound from trimmings.

Serves 4-6

Prep time: 20 minutes

Cook time: 1 hour and 45 minutes

Make ahead: Can be made 1 day in advance and re-heated over gentle heat.

1 ½ cups flour mixed with generous salt and pepper, to taste
6- 8 tablespoons olive oil, divided
1 ½ pounds beef tenderloin, cut into 1-inch cubes 

6 shallots, finely diced

1 large onion, diced

2 tablespoons  tomato paste
1- 1 ½  cups dry red wine 

2 (14.5 –ounce) cans beef broth
3 medium potatoes, peeled and cut into 2-inch cubes

3 carrots, peeled and cut into 2-inch pieces
3 ribs celery, cut into 2-inch pieces

8 ounces  mushrooms, stemmed, and quartered
1 tablespoon chopped fresh marjoram or 1 teaspoon dried

Place flour in shallow dish; season with salt and pepper. In large heavy Dutch oven over medium-high heat, heat about 2 tablespoons olive oil. Working in batches, coat beef with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate. Add more olive oil as needed with each batch.

Add 2 more tablespoons olive oil to the same pot over medium-high heat. Add shallots and onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth, then beef and any juices from the plate. Bring to boil. Reduce heat, cover partially and simmer about 10 minutes. 

Add potatoes, carrots and celery; simmer uncovered until vegetables are just tender, about an hour. Add mushrooms and marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. Serve.