Beef and Portobello Stew
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
8 cups
- Serves:
- 4
ingredients
- 453.59 g sirloin steak, trimmed of fat, cut into 3/4-inch cubes
- 78.78 ml all-purpose flour
- 14.79 ml extra virgin olive oil
- 1419.54 ml portabella mushroom caps, chopped (about 6 medium)
- 473.18 ml frozen pearl onions, thawed and patted dry
- 2 plum tomatoes, chopped
- 473.18 ml frozen cut green beans, thawed
- 396.89 g can reduced-sodium beef broth
- 157.80 ml red wine
- 9.85 ml chopped fresh thyme or 2.46 ml dried thyme
- 2.46 ml salt
- 1.23 ml fresh ground pepper
directions
- 1.Place steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm.
- 2.Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.
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