Beef Stew With Mushrooms And White Beans
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Serves/Makes: 8
Ready in: < 30 minutes
- 1 1/4 pound boneless beef top sirloin steak, cut into 3/4-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon olive oil
- 2 medium carrots, cut into 1/4 inch thick slices
- 2 small onions, each cut lengthwise into 8 wedges
- 1 package (8 ounce size) cremini or button mushrooms, quartered
- 1/4 cup dry white wine
- 1 can (16 ounce size) small white beans (such as Great Northern, navy, or cannellini), rinsed, drained
- 1 can (14.5 ounce size) diced tomatoes with garlic and onion, undrained
In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink. Remove from skillet and season with salt and pepper. In the same skillet, heat 1 1/2 teaspoons olive oil over medium heat until hot. Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5-8 minutes more, until crisp-tender. Stir in mushrooms and wine. Continue stir-frying 5 minutes. Stir in beans and tomatoes. Continue cooking 3 more minutes. Return the cooked beef to the skillet. Cook 2 minutes more until just heated through.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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