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Beef and Mushrooms Stew
Beef and Mushrooms Stew-is a delicious and easy recipe for a hearty meal. It takes only 40 minutes on the stove-top from start to finsh. Ingredients include: Sirloin steak, portobello mushrooms, green beans, onions, tomatoes and beef broth. It is well seasoned with thyme, black pepper and salt. It is also a Low fat, low cholesterol, low sodium, low carbohydrates, low sodium, diabetic-friendly, Heart-healthy, Weight Watchers (7) PointsPlus recipe. Ingredients
- (1 lb) beef sirloin steak, trimmed, cut into 3/4-inch cubes
- 1/3 cup all-purpose flour
- 1 tbsp extra-virgin olive oil
- 6 cups chopped portobello mushroom caps, (about 6 medium), gills removed
- 2 cups frozen pearl onions, thawed, patted dry
- 2 Roma tomatoes, chopped
- 2 cups frozen cut green beans, thawed
- 1 (14 oz) can reduced-sodium beef broth
- 2/3 cup red wine
- 2 tsp chopped fresh thyme or 1/2 tsp dried
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Directions
- Place steak in a medium-size bowl; sprinkle with flour and 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 but still pink in center, about 3 minutes. Transfer to a plate and tent with foil to keep warm.
- Add the mushrooms, onions and tomatoes to the saucepan. 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 in green beans, broth, wine, thyme, salt and pepper; increase heat to high; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until broth has thickened, about 5 minutes. Add in the steak and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes.
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