Finely chop <quantity>1</quantity> onion

Finely chop <quantity>5</quantity> garlic cloves

Finely chop <quantity>¼<unit>bunch</unit></quantity> of parsley

Cut <quantity>700<unit>g</unit></quantity> of beef tenderloin into medium <quantity>1<unit>cm</unit></quantity> cubes

Place the beef in a bowl. Season with salt and black pepper to taste

Mix to season evenly

Drizzle olive oil in a medium skillet over medium heat

Add <quantity>⅓</quantity> of the cubed tenderloin and sear on all sides. Transfer to a bowl

Add another <quantity>⅓</quantity> of the tenderloin, sear on all sides and transfer to the same bowl

Sear the last <quantity>⅓</quantity> of tenderloin and transfer to the bowl

Coat the bottom of the pan used to sear the meat with olive oil

Add the chopped onion and cook until translucent

Add garlic and cook until golden

Add <quantity>1<unit>tbsp</unit></quantity> of tomato paste and stir

Add <quantity>½<unit>cup</unit></quantity> of tomato passata to deglaze the skillet, stir and add another <quantity>½<unit>cup</unit></quantity>

Add <quantity>1<unit>cup</unit></quantity> of beef stock and mix to combine

Season with black pepper to taste

Season with salt to taste

Add the seared tenderloin, cook until the meat is tender and the sauce thickens

Add the chopped parsley. The beef stew is ready

Enjoy!