Beef And Portobello Stew

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 1 lb sirloin steak, trimmed of fat, cut into 3/4-inch cubes
• 1/3 cup all-purpose flour
• 1 tablespoon extra virgin olive oil
• 6 cups portabella mushroom caps, chopped (about 6 medium)
• 2 cups frozen pearl onions, thawed and patted dry
• 2 plum tomatoes, chopped
• 2 cups frozen cut green beans, thawed
• 1 (14 ounce) can reduced-sodium beef broth
• 2/3 cup red wine
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 1.place steak in a medium bowl and sprinkle with flour; turn to coat. heat oil in a large saucepan over medium-high heat. add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. transfer to a plate and tent with foil to keep warm.
• 2 2.add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. sprinkle the reserved flour over the vegetables; stir to coat. add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.