Beef stew, quickly prepared with top sirloin steak, white beans, carrots, onions, tomatoes, and mushrooms.
- 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 tablespoons extra virgin olive oil
- 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
1 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.
2 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.
3 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.
4 Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.
5 Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.