Braised Sirloin With Zinfandel and Cremini Mushroom

Name: Braised Sirloin With Zinfandel and Cremini Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 lbs beef sirloin, cut into 1-inch cubes; 1 ½ teaspoons salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 2 cloves garlic, minced; 2 teaspoons dried thyme; 1 lb cremini mushroom, cut in half, tough stems removed; 1 ½ cups zinfandel; 2 (14 1/2 ounce) cans beef broth; 1 cup pearl onions; 2 cups baby carrots; 12 small potatoes, such as fingerling, Yukon gold, red new, white new; ¼ cup unsalted butter, softened; ¼ cup unbleached all-purpose flour

Servings: persons

2 tablespoons olive oil
3 lbs beef sirloin, cut into 1-inch cubes
1 ½ teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 cloves garlic, minced
2 teaspoons dried thyme
1 lb cremini mushroom, cut in half, tough stems removed
1 ½ cups zinfandel
2 (14 1/2 ounce) cans beef broth
1 cup pearl onions
2 cups baby carrots
12 small potatoes, such as fingerling, Yukon gold, red new, white new
¼ cup unsalted butter, softened
¼ cup unbleached all-purpose flour

1
Make it Now: Heat oil in a 5- to 7-quart Dutch oven over medium heat.
2
Sprinkle the meat with salt and pepper, and add the meat in small batches, making sure not to crowd the pan.
3
Cook until the meat is browned and remove from the pan as it is browned.
4
Add the garlic, thyme, and mushrooms to the pan and saute until the mushroom liquid has evaporated.
5
Return the meat to the pan, add the wine and broth, and bring to a simmer.
6
Cover and simmer the meat for 20 minutes; add more salt and pepper, if desired.
7
Let cool, then transfer the mixture to a large zip-lock plastic freezer bag and refrigerate for up to 3 days or freeze for up to 2 months.
8
Bake It Later: Defrost the meat in the refrigerator overnight, if necessary.
9
Remove any fat that has formed on the surface of the sauce and let the meat come to room temperature for about 30 minutes.
10
Pour the beef and sauce into a 7-quart Dutch oven; add the onions, carrots, and potatoes.
11
Simmer for 1 hour until the meat and potatoes are tender when pierced with the tip of a sharp knife.
12
If you want a thicker sauce, mix together the butter and flour; bring the stew to a boil and stir in bits of the butter mixture until the sauce is thickened to your taste.
13
Serve immediately.

1291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 lbs beef sirloin, cut into 1-inch cubes, 1 ½ teaspoons salt, plus more to taste, 1 teaspoon freshly ground black pepper, plus more to taste, and more.

Yes, Braised Sirloin With Zinfandel and Cremini Mushroom Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Sirloin With Zinfandel and Cremini Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions