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Quick Beef Stew with Mushrooms and White Beans
Quick Beef Stew with Mushrooms and White Beans
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Quick and hearty beef stew with top sirloin, white beans, carrots, onions, tomatoes, and mushrooms.
Ingredients:
  • 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
  • Salt
  • 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)
  • 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
Instructions:
  • Sear the mushrooms: Heat a large skillet over high heat, add all the mushrooms, and let them sear without any oil or butter. Shake the pan occasionally to prevent sticking. Cook until the mushrooms release their water and turn golden brown. Transfer to a bowl and set aside.
  • Sear the beef: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the beef cubes in batches, ensuring at least two sides are golden. Transfer the beef to the bowl with the mushrooms and season with salt.
  • Sauté the carrots, onions, and garlic: Start by cooking the carrots for 3-4 minutes until tender. Then, add the onions and continue cooking for 5 more minutes. Finally, incorporate the garlic and cook for an additional minute.
  • Pour in the wine and allow it to come to a boil. Return the cooked beef and mushrooms to the pan and cook for an additional 3 minutes.
  • Combine the beans and tomatoes and simmer for 5 minutes. Season with salt to your liking. Serve and sprinkle with freshly chopped parsley for a beautiful presentation.

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