Butter Bean, Mushroom and Beef Tenderloin Stew

 With the chilly weather upon us, its time to enjoy some delicious soups and stews that warm the soul. I have used my favourite flavour pastes to bring a non traditional flavour to our family Greek Stew recipe made with Butter Beans, Mushroom and Beef Tenderloin. This stew is spiced with Entube's Harissa Chilli paste for a warm and delicious hug. Serve with dried chilis for an extra added kick too fight off the winter chill and serve with your favourite crusty bread for dipping in the juices.

Keep warm and Enjoy



3 tbsp olive oil

1 lb beef tenderloin, 3/4 inch cubed

1/2 tsp salt

1/2 tsp fresh ground pepper

1 cooking onion, diced 

2 garlic cloves, minced

1 large red pepper, seeded and large diced

1 1/2 cup cremini mushrooms, thick sliced

2 tbsp Entube Harissa Paste

1 28 oz (796 mL) canned diced tomatoes

3 cup canned butter beans, drained and rinsed

dried chilli peppers (optional)


Heat oil in a large dutch oven pot over medium-high heat. Season beef with salt and pepper and add to the pot. Cook for 2-3 minutes on each side until golden brown. Remove and set aside. Add onions and garlic and sauté for 1-2 minutes until soft and translucent. Add peppers and cook for an additional minute. Add mushrooms and cook until golden, about 2 minutes, gently stir to avoid sticking. Stir in Harissa paste and add diced tomatoes. Reduce heat to simmer. Cover pot and simmer for 20 minutes. Add beans and cover and let simmer for an additional 15-20 minutes until beef is tender and pulls apart.

Serve with chilli peppers and crust bread for dipping.

SERVINGS 4 -6 | PREP & COOK TIME 1 hour and 15 mins.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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