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Juicy Beef Tenderloin Mushroom Stew in Slow Cooker with Potatoes

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This hearty beef tenderloin mushroom stew is a comforting dish perfect for chilly evenings. With tender beef, earthy mushrooms, and creamy potatoes, it’s a delicious meal that brings family and friends together.

Ingredients

Scale
  • 2 pounds beef tenderloin, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 4 medium-sized potatoes (about 1.5 pounds), peeled and cubed
  • 4 carrots, peeled and sliced into 1/2-inch rounds
  • 2 stalks celery, diced
  • 4 cups beef broth
  • 1 cup red wine (optional, can substitute with additional beef broth)
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the beef: Cut the beef into 1-inch cubes and season generously with salt and pepper. This should take about 5 minutes.
  2. Sear the beef: Heat the olive oil in a pan over medium heat. Add the beef and sear on all sides until well browned (about 5-7 minutes). This intensifies the flavor of the dish.
  3. Prepare the vegetables: While the beef is searing, peel and chop the onion, garlic, carrots, celery, and potatoes. This should take about 10 minutes.
  4. Add the vegetables: Place the onion, garlic, carrots, celery, and potatoes in the slow cooker. The vegetables should be evenly distributed.
  5. Add mushrooms: Layer the sliced mushrooms on top of the vegetables in the slow cooker. They will release their flavor and enrich the sauce as they cook.
  6. Add liquids: Pour the beef broth and optional red wine (or additional broth) into the slow cooker. Also add the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir everything well.
  7. Cook slowly: Cover the slow cooker and set it to low. Let the dish simmer for 8 hours. You will know it's done when the beef is tender and easily falls apart.
  8. Taste and serve: After cooking, remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley. Serve hot and enjoy the delicious flavors!

Nutrition

Keywords: Make sure to sear the beef well before adding it to the slow cooker for a deeper flavor base. A high-quality slow cooker will ensure even heat distribution. Avoid lifting the lid frequently during cooking to maintain heat.

Find it online: https://mombanana.com/saftiger-rindfleisch-mushroom-eintopf-im-slow-cooker-mit-kartoffeln/