Tender Beef Fillet Stew - A Comforting Delight
Nutritional value per serving
Calories420kcal
Carbs12gram
Fat22gram
Protein38gram
Ingredients
- Beef fillet (fresh, tender cut) - look for bright red color and firm texture500 g
- Onion (medium, fresh) - choose firm, unblemished onions1 piece
- Carrots (medium, fresh) - select firm, brightly colored carrots2 pieces
- Celery stalks (fresh) - crisp and green2 pieces
- Garlic (fresh cloves) - plump and firm3 cloves
- Beef stock or broth (low sodium preferable)500 ml
- Olive oil (extra virgin)2 tbsp
- Tomato paste1 tbsp
- Dried thyme1 tsp
- Bay leaf1 piece
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Flour (for dusting beef)2 tbsp
- Fresh parsley (for garnish)a few sprigs
This tender beef fillet stew recipe is designed for home cooks seeking a delicious and easy way to prepare beef fillet in a comforting stew. Using common supermarket ingredients with straightforward steps, this recipe ensures a tender and flavorful meal that's perfect for any day of the week. Total estimated cost of ingredients is approximately $18 USD, €17 EUR, £15 GBP, and ₹1400 INR. Each serving provides about 420 kcal. The dish is ideal for omnivores, moderate in cooking complexity, and takes about 2 hours total to prepare and cook. The recipe emphasizes safe internal cooking temperatures and proper food handling for your safety and enjoyment.
Preparation instructions
Prepare Ingredients
1Wash your hands thoroughly. Peel and finely chop the onion and garlic. Peel and cut the carrots into bite-sized chunks. Chop celery into similar-sized pieces. Cut the beef fillet into uniform bite-sized cubes, about 2-3 cm pieces. Pat the beef dry with paper towels to ensure proper browning and dust lightly with flour. This helps thicken the stew later.
Heat Oil and Brown Beef
2Heat olive oil in a large heavy-bottom pot over medium-high heat. When hot, add the beef cubes in batches to avoid overcrowding, browning them on all sides for about 3-4 minutes per batch. This step seals the juices and builds flavor. Transfer browned beef to a plate and set aside.
Sauté Vegetables
3Reduce heat to medium. In the same pot, add chopped onion, carrots, celery, and garlic. Cook while stirring occasionally for about 5 minutes until vegetables soften and onions become translucent. This creates a flavorful base for the stew.
Add Tomato Paste and Herbs
4Stir in the tomato paste, thyme, and bay leaf, cooking for another 1-2 minutes. This step enhances the stew's depth of flavor.
Deglaze and Simmer
5Pour in the beef stock, scraping the bottom of the pot to loosen any browned bits (fond). Return the browned beef with juices to the pot. Bring mixture to a gentle boil, then reduce heat to low to maintain a gentle simmer. Cover with a lid.
Cook Stew Until Tender
6Simmer gently for about 1 hour and 30 minutes, stirring occasionally to prevent sticking. Check beef tenderness by piercing a piece with a fork; it should feel tender but not mushy. Make sure the beef reaches an internal temperature of at least 63°C (145°F) per food safety guidelines, but cooking longer at low heat enhances tenderness.
Season and Serve
7Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley. Serve hot with your choice of sides, such as mashed potatoes or crusty bread.
Cooking Tips
1Always use a food thermometer to ensure beef reaches safe internal temperature (minimum 63°C or 145°F).
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
3If you want a thicker stew, remove lid during the last 15 minutes of simmering to reduce liquid.
4For a richer flavor, marinate beef in a little wine, garlic, and herbs for a few hours before cooking.
5If beef fillet is expensive, you can substitute with sirloin or chuck steak but adjust cooking time as needed.
Equipment Needed
- Large heavy-bottom pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
- Food thermometer
- Plates or bowls for resting meat
Shopping List
- [ ] Beef fillet (500 g, $12) - Choose bright red, firm meat for tenderness
- [ ] Onion (1 medium, $0.50) - Select firm, dry-skinned onions
- [ ] Carrots (2 medium, $0.80) - Pick firm and smooth skin carrots
- [ ] Celery stalks (2 pieces, $0.70) - Crisp, green celery without wilting
- [ ] Garlic cloves (3 pieces, $0.30) - Fresh, firm cloves without sprouting
- [ ] Beef stock or broth (500 ml, $2) - Low sodium for best control on salt
- [ ] Olive oil (2 tbsp, $0.40) - Extra virgin preferred
- [ ] Tomato paste (1 tbsp, $0.20) - Check expiration
- [ ] Dried thyme (1 tsp, $0.10) - Aromatic and fresh
- [ ] Bay leaf (1 piece, $0.05) - Whole, aromatic leaf
- [ ] Salt and black pepper - from pantry
- [ ] Flour (2 tbsp, $0.05) - All-purpose flour
- [ ] Fresh parsley (a few sprigs, $0.40) - Bright green, fragrant
Total estimated cost: $17.50 USD
FAQ
How do I know when the beef fillet stew is fully cooked?
Check that the beef is tender by piercing it with a fork; it should go in easily but the meat should still be cohesive. The internal temperature should reach at least 63°C (145°F) for safe consumption.
Can I use a slow cooker instead of stovetop?
Yes, you can brown the beef and sauté the vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the beef is tender.
What can I serve with this stew?
Mashed potatoes, rice, crusty bread, or buttered noodles pair wonderfully with this beef fillet stew.
Can I freeze the stew?
Yes, let the stew cool completely before transferring to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
How do I prevent cross contamination while cooking?
Use separate cutting boards and utensils for raw beef and vegetables. Wash your hands thoroughly after handling raw meat. Clean surfaces with hot soapy water.