Quick Beef Stew with Mushrooms and White Beans

Beef stew, quickly prepared with top sirloin steak, white beans, carrots, onions, tomatoes, and mushrooms.

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Photography Credit: Elise Bauer

Hmm. “Quick stew” is somewhat of an oxymoron isn’t it? Most stews are braised in plenty of liquid for long slow cooking. This stew is barely “stewed”, and the main reason it comes together so quickly is that you are using top sirloin for the beef, a much more tender cut of beef than chuck, which is what is usually used in stews and requires long slow cooking to become tender.

This recipe is updated from one I posted several years ago, with slight modifications to extract more flavor from the ingredients given the short cooking time. The revised stew has passed the parent approval test, with two thumbs up from both mom and dad. Enjoy!

Quick Beef Stew with Mushrooms and White Beans Recipe

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  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4-6.

Ingredients

  • 4-5 ounces of cremini or button mushrooms, quartered
  • 4-5 ounces some other fresh mushroom, shiitake, oyster, chanterelle, etc.
  • 1 1/2 pounds boneless beef top sirloin steak, cut into 1-inch cubes
  • 2 Tbsp olive oil
  • Salt
  • 2 medium carrots, cut into 1/4 inch thick slices
  • 1 medium onion, cut lengthwise into thin wedges
  • 2 garlic cloves, sliced thin
  • 1/2 cup dry white or red wine (can sub beef or chicken broth)
  • 16-ounce can small white beans (such as Great Northern, navy, or cannellini), rinsed, drained
  • 14 1/2-ounce can diced tomatoes with garlic and onion, undrained
  • Chopped parsley for garnish

Method

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1 Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.

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2 Add 2 tablespoons olive oil to the skillet and turn the heat down to medium-high. Brown the beef cubes in batches, turning to brown at least two sides of the meat. Remove from skillet, add to the bowl with the mushrooms and sprinkle salt over them.

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3 Add the carrots and sauté 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.

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4 Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.

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Showing 4 of 25 Comments

  • Myra

    I made this tonight and it came out so good! I will have to try some more recipes from this site.

  • Kiran

    Looks delicious. Wonder if this recipe works with other meats as well?

  • Dave

    This dish looks amazing. I love all the ingredients (especially cremini mushrooms). Only problem is that I’m a vegetarian. I do eat seafood, though. So, I was wondering if this would work with some type of fish. Maybe something like a swordfish that has a steak-like consistency? Any thoughts on this?

    My go-to fish stew recipe is my dad’s awesome fish stew. That’s what I would recommend for seafood. It’s quick and easy too. ~Elise

  • Susan

    I love beef stew but not the time it takes to cook and get the meat tender. I made it with beef sirloin by accident last year. I thought I had bought round steak, but I had picked up the sirloin instead. What a happy goof! I usually marinate my beef before hand in red wine, garlic and oil (because beef round is tough) Even with the sirloin I still do because the flavor is so good. I haven’t tried it with added beans. What a great addition. Thanks, Elise.

  • Beth

    I made this last night as written however I used just plain diced canned tomatoes as I couldn’t find any canned with onion and garlic. Minor point. Next time I will season the meat before searing because even if you salt after you remove it from the stove it still tasted like it was under-seasoned. Also, I really seasoned it well afterward, including a small amount of grill seasoning and generous amount of black pepper to round out the flavor. I used red wine and highly recommend that over white for its flavor profile. Next time I will add a little more carrot as it seemed to get lost in the other abundant ingredients. I served with swiss chard and brown rice.

    Surprisingly delicious for such a quick recipe.

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Quick Beef Stew with Mushrooms and White Beans