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
PrintIngredients
- 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
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.
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.
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.
4 Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.
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Elise Bauer is the Founder and President of Simply Recipes. A blogging pioneer, Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. In 2012 Elise was named "one of America's 50 Most Powerful People in Food" by The Daily Meal. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University. She lives in Carmichael, California.
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Used this recipe to inspire a pressure cooker venison stew. All the same ingredients (re-hydrated dried mushrooms instead of fresh) with the addition of peas (would have preferred green beans but went with what I had in the house) for extra color. The mushrooms, wine, garlic, all worked really well together and the white beans made for a nice change over potatoes for a stew. I’ll be making it again!
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I made this tonight and it came out so good! I will have to try some more recipes from this site.
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 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.
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.