Beef Stew with Mushrooms & White Beans

Name: Beef Stew with Mushrooms and White Beans
Yield: 4
Cuisine: Fusion
Ingredients: beef, sirloin steak; white kidney beans, canned; white wine; mushrooms, button; onions; carrots; olive oil; hot chili peppers; salt; olive oil; tomatoes, canned

Submitted by angelmark0409

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.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

11/4

POUNDS BEEF, SIRLOIN STEAK
top,boneless,cut 3/4-inch cubes

OUNCES WHITE KIDNEY BEANS, CANNED
samll,rinsed, drained

CUP WHITE WINE
dry *

OUNCES MUSHROOMS, BUTTON
quartered

X ONIONS
small, each cut lengthwise into 8 wedges *

X CARROTS
medium,cut into 1/4 inch thick slices *

11/2

TEASPOONS OLIVE OIL

TEASPOON HOT CHILI PEPPERS

TEASPOON SALT

TABLESPOON OLIVE OIL

141/2

OUNCES TOMATOES, CANNED
diced with garlic and onion, undrained

Directions

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