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Beef Tenderloin Red Wine Stew with Garlic Mashed Potatoes

Beef Tenderloin Red Wine Stew with Garlic Mashed Potatoes


  For Stew
1 tablespoon unsalted butter
2 tablespoons olive oil
3 pounds lean beef tenderloin roast, visible fat trimmed, roast cut into 2-inch pieces
  Salt and freshly ground pepper, to taste
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
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1 tablespoon flour
1 bottle dry red wine
2 bay leaves
1 thyme sprig
1, 5-ounces pancetta
2-1/4 cups water
4 or 5 large carrots, cleaned and cut into 1/2-inch pieces, bias cut
10 cremini mushrooms, cleaned and halved
1/4 teaspoon sugar
  Chopped fresh leaf parsley, for garnish
  For Garlic Mashed Potatoes
3 medium baking potatoes peeled and coarsely chopped
1 teaspoon salt
4 tablespoons butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic
1 tablespoon whole milk, at room temperature or warmed
  Salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat oven to 350 F.

For Stew:
In a large Dutch oven pot over medium high heat, melt butter in 1 tablespoon of the olive oil.

Season meat with salt and pepper. Arrange beef in a single layer in the Dutch oven. Brown on first side 6 to 8 minutes, until well seared on all sides. Sear beef in batches if needed. Add onion and minced garlic. Cook an additional 5 minutes, stirring occasionally.

Add flour, stirring well and whisk in red wine and tomato paste. Bring to a boil. Add bay leaves, thyme, and salt and pepper. Stir to combine. Remove from heat and cover. Transfer to oven and braise 1 to 1-1/2 hours, until meat is tender and liquid has reduced to a thick sauce. Remove from oven.

While meat is braising, place pancetta in a medium sauce pan and cover with 2 cups of water. Bring to a boil over high heat. Reduce heat and simmer for 30 minutes. Remove from heat and drain. Rough chop pancetta and add to skillet with remaining olive oil over medium high heat. Add mushrooms, carrots, and 1/4 cup of water and stir to combine. Season with sugar, salt and pepper. Bring to a simmer, reduce heat cover and let cook 15 minutes, stirring occasionally, until most of the water has cooked off. Uncover and raise heat to medium high. Cook vegetables 3 to 4 minutes, stirring often, until browned.

Remove bay leaves and thyme sprig from stew. Add vegetables. If thicker sauce is desired, place stew back on medium high heat and bring to a simmer. Whisk together 1 to 2 tablespoons cornstarch with 1/2 to 1 cup of additional red wine or water. Once sauce is simmering, in a thin stream pour in cornstarch slurry, stirring constantly. Continue to simmer until sauce reaches desired consistency. Serve over garlic mashed potatoes, makes 4 to 6 servings.

For the Garlic Mashed Potatoes
In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk and stir. If thinner mashed potatoes are desired, stir in additional milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

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