Beef Stew with Mushrooms and White Beans
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This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.
Beef Stew with Mushrooms and White Beans Recipe
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Ingredients
- 1 1/4 pounds boneless beef top sirloin steak, cut 3/4-inch cubes
- 1 Tbsp olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons olive oil
- 2 medium carrots, cut into 1/4 inch thick slices
- 2 small onions, each cut lengthwise into 8 wedges
- 8 ounces of cremini or button mushrooms, quartered
- 1/4 cup dry white wine
- 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
Method
1 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.
2 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.
3 Return the cooked beef to the skillet. Cook 2 minutes more until just heated through.
Serves four.
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hmm...real simple..is it possible to sub the beans with soy ?