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
4 to 5 ounces cremini or button mushrooms, quartered
4 to 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 tablespoons extra virgin olive oil
2 medium carrots, cut into 1/4-inch-thick slices
1 medium onion, cut lengthwise into thin wedges
2 cloves garlic, sliced thin
1/2 cup dry white or red wine (can sub beef or chicken broth)
1 (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
Dry sauté the mushrooms:
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.
Brown the beef:
Add 2 tablespoons olive oil to the skillet and lower the heat 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.
Cook the carrots, onions, and garlic:
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.
Stir in the beans and tomatoes:
Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 11g||38%|
|Total Sugars 14g|
|Vitamin C 62mg||311%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|