A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef Stew With Mushrooms And White Beans
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- #83622
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/4 pound boneless beef top sirloin steak, cut into 3/4-inch cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon olive oil
2 medium carrots, cut into 1/4 inch thick slices
2 small onions, each cut lengthwise into 8 wedges
1 package (8 ounce size) cremini or button mushrooms, quartered
1/4 cup dry white wine
1 can (16 ounce size) small white beans (such as Great Northern, navy, or cannellini), rinsed, drained
1 can (14.5 ounce size) diced tomatoes with garlic and onion, undrained
directions
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.
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.
Return the cooked beef to the skillet. Cook 2 minutes more until just heated through.
added by
Nimmie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Cook for TWO minutes?
The cubed beef is cooked to medium-rare in the first paragraph and is set aside. It will continue to cook a bit more while it sits. It is then added back in at the end and the dish then for 2 more minutes to complete the cooking process. It's really more of a stir-fry than a stew, but it contains typical stew ingredients hence the title.