Braised Sirloin With Zinfandel and Cremini Mushroom Sauce

In 'You've Got It Made' by Diane Phillips

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 3  lbs beef sirloin, cut into 1-inch cubes
• 1 1⁄2 teaspoons salt, plus more to taste
• 1  teaspoon  freshly ground black pepper, plus more to taste
• 2  cloves garlic, minced
• 2  teaspoons dried thyme
• 1  lb cremini mushroom, cut in half, tough stems removed
• 1 1⁄2 cups zinfandel
• 2 (14 1/2ounce) cans beef broth
• 1  cup  pearl onions
• 2  cups  baby carrots
• 12  small potatoes, such as fingerling, Yukon gold, red new, white new
• 1⁄4 cup unsalted butter, softened
• 1⁄4 cup unbleached all-purpose flour

Directions

1. Make it Now: Heat oil in a 5- to 7-quart Dutch oven over medium heat.
2. Sprinkle the meat with salt and pepper, and add the meat in small batches, making sure not to crowd the pan.
3. Cook until the meat is browned and remove from the pan as it is browned.
4. Add the garlic, thyme, and mushrooms to the pan and saute until the mushroom liquid has evaporated.
5. Return the meat to the pan, add the wine and broth, and bring to a simmer.
6. Cover and simmer the meat for 20 minutes; add more salt and pepper, if desired.
7. Let cool, then transfer the mixture to a large zip-lock plastic freezer bag and refrigerate for up to 3 days or freeze for up to 2 months.
8. Bake It Later: Defrost the meat in the refrigerator overnight, if necessary.
9. Remove any fat that has formed on the surface of the sauce and let the meat come to room temperature for about 30 minutes.
10. Pour the beef and sauce into a 7-quart Dutch oven; add the onions, carrots, and potatoes.
11. Simmer for 1 hour until the meat and potatoes are tender when pierced with the tip of a sharp knife.
12. If you want a thicker sauce, mix together the butter and flour; bring the stew to a boil and stir in bits of the butter mixture until the sauce is thickened to your taste.
13. Serve immediately.