Beef Stew with Mushrooms and White Beans
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, sirloin steak
top,boneless,cut 3/4-inch cubes
white kidney beans, canned
small, each cut lengthwise into 8 wedges
medium,cut into 1/4 inch thick slices
hot chili peppers
diced with garlic and onion, undrained
1 In a large skillet, heat 1 tablespoon 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 1½ teaspoons olive oil over medium heat until hot. Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5 to 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