Quick Beef Stew with Mushrooms and White Beans

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

  • 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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30 Comments

  1. dave

    We made this stew the other night and it turned out great! We didn’t have any dry white wine so I used a little sherry instead.

    I didn’t quite follow the amounts listed in the recipe and ended up with less beans than I would have liked. next time I will go heavier on the beans.

  2. annie

    I tried this last night. It was pretty quick and was good. But I took some left overs for lunch today and it was even better!

  3. Eric

    I usually make enough to feed my wife, my son and myself, with some left over but this dish didn’t last long at all. I added a lot more mushrooms (potatoes might make a good substitute for the lady above who was looking for an alternative), I diced the onions, and I added way more fresh ground pepper while sautéing the meat. I also left out the beans, since I forgot to buy any at the market.

    I was surprised at how much I enjoyed this dish (even though I probably changed anything that made this different than most stews). This is also the first time I have ever cooked with wine. I’m not a fan of white wine at all, so I just grabbed a $10 bottle of chardonnay and it worked just fine (and it will probably sit in my fridge until the next time I need to cook with wine…).

  4. sparta

    This was just great. The kids liked it– even the baby drummed her heels while chewing and grinning all around. We added a bit of rosemary.

  5. Anonymous

    I thought I would Tweak this recipe up by adding some slow cooked garlic (2 large minced cloves of) with the original mix of veg (onions which I chopped rather than quartered) and some lardons of Speck(cured pork or bacon) and some pancetta and I did add some precooked pork sausage and it turned out perfectly! I did actually forget the mushrooms however I thought the flavour was as rich and intense with the few substitutes I added. Very Tasty!!

  6. Aurelie

    This is one of my first american recipe and I (and my fiance) was very happy. It was quick and very tasty. Next time, I will double the white beans.
    I will now follow this blog and try new recipes! I also like the short story with the recipe.
    Thanks!

  7. Purvis

    Wow, I can’t believe how easy and good this was. I used butter beans and substituted white grape juice instead of wine. Mmmm… My husband loved this. Very flavorful and tender. Thanks for the recipe.

  8. Min

    This was an easy dinner recipe to prepare — almost too good to be true. However, my family all agreed it was rather bland. It needs something to make it more flavourful — spices, but what?

  9. Sarah

    I am a massive fan of this site and have regularly used recipes from this site as staples in my home with great success. Practically everything we made for Thanksgiving and Christmas was from this site and was wonderful. However, this is the first thing I have made that really didn’t hit the mark. Was pretty bland and even with extra seasoning nothing special. Would recommend the irish beef stew or some other great beef recipes from the site instead of this one.

  10. Crystal

    Hey there Elise! I came across your site a couple of months ago and since then I am proud to say that I have tried a variety of the recipes and have loved every single one. I’m sort of new to the whole cooking and baking scene, but I’m enjoying making recipes from this site and learning.

    Anyway, I just wanted to know if you had a suggestion for a side to go along with this dish.

    Thanks!

    Hi Crystal, welcome to the site! Our sides are usually pretty basic when we do a stew. We would probably have a couple green vegetables (broccoli, green beans, peas) and a salad. ~Elise

  11. Elizabeth

    This is a fantastic recipe! I really like that the meat is seared and allowed to rest prior to last-minute re-incorporation to the stew. My mushrooms were bigger than crimini and I used more so I sweated them before adding. I think it is a mistake to dice the onions (referring to another tip) – the recipe is spot on with the recommended cut. I added two cloves of garlic to the pan with the carrots as well as a 1/4 cup red wine to the whole lot after adding mushrooms.

    I would happily eat this even before putting the beef back in! What’s especially fantastic is that, because of how the beef is added back in, you can cook this stew before hand and just pop in the beef right before serving.

    LOVE IT!

  12. 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

  13. 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.

  14. 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.

  15. Marion

    Made this last night and it was fantastic! I used a lot of mushrooms of many different sorts – king oysters, porcinis, white button – and they were spectacular dry-fried and added in with the beef. The only change I will make the next time is to cut the beef into smaller chunks and add it in at the very last minute. We like our beef rare, and I would hate to let it overcook because the sirloin was *so* good. Also, the beans and the tomatoes made it much meatier and less soupy that it might have been cooking for such a short time. Definitely a winner!!

  16. LovelyLauren

    I enjoyed this, but I found the tomatoes a little overpowering. If I used fresh tomatoes and added some beef stock to make up for the liquid content, would the tomato flavor be a little more understated?

    It’s worth a shot! ~Elise

  17. Staceyjw

    Any way to make this with generic stew meat? That’s all I’ve got, but I wanted to try this recipe. suggestions for cook time, alterations?

    I would look up another beef stew recipe on the site. Regular stew meat is tough and requires a long cooking time. ~Elise

  18. Julie

    LovelyLauren- I didn’t have the canned tomatoes on hand so I used fresh tomatoes and toshed them in a bit of garlic salt and onion powder before I added them to the pan. I found the flavors to be well balanced.

    Thanks for a lovely recipe Elise =] I’m putting it in my monthly rotation.

  19. Staceyjw

    I usually make the Irish stew, but have tried all the ones here and they are all GREAT! I’m thinking of cooking the meat separate, then adding the other stuff hours later.

  20. Jeanette

    My husband and I have made this a couple times now. Our picky toddler gobbles it up! We have found that using a nice, heavy dark ale instead of wine gives it a more traditional pub-style stew flavor. Thank you so much for the fast, easy, DELICIOUS recipe!!

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.