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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 425.7
  • Total Fat: 14.2 g
  • Cholesterol: 100.9 mg
  • Sodium: 199.2 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 43.4 g

View full nutritional breakdown of Quick Beef Stew w/ Mushrooms & White Beans - Simplyrecipes.com calories by ingredient
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Quick Beef Stew w/ Mushrooms & White Beans - Simplyrecipes.com

Submitted by: CHICAGOBEAN

Introduction

A great way to make beef stew in a hurry. The mushrooms add a nice earthly taste to go with the beans and beef. The tomatoes taste fresh and savory. Overall a very easy and filling dish. Source: Simplyrecipes.com A great way to make beef stew in a hurry. The mushrooms add a nice earthly taste to go with the beans and beef. The tomatoes taste fresh and savory. Overall a very easy and filling dish. Source: Simplyrecipes.com
Number of Servings: 6

Ingredients

    4-5 ounces of cremini or button mushrooms, quartered
    4-5 ounces some other fresh mushroom, shiitake, oyster, chanterelle, etc.
    1 1/2 pounds boneless beef top sirloin steak, cut into 1-inch cubes
    2 Tbsp olive oil
    Salt
    2 medium carrots, cut into 1/4 inch thick slices
    1 medium onion, cut lengthwise into thin wedges
    2 garlic cloves, sliced thin
    1/2 cup dry white or red wine (can sub beef or chicken broth)
    16-ounce can small white beans (such as Great Northern, navy, or cannellini), rinsed, drained
    14 1/2-ounce can diced tomatoes with garlic and onion, undrained
    Chopped parsley for garnish

Directions

1 Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.

2 Add 2 tablespoons olive oil to the skillet and turn the heat down to medium-high. Brown the beef cubes in batches, turning to brown at least two sides of the meat. Remove from skillet, add to the bowl with the mushrooms and sprinkle salt over them.

3 Add the carrots and sauté 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.

4 Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.



Number of Servings: 6

Recipe submitted by SparkPeople user CHICAGOBEAN.






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