Sirloin & Portabella Stew Recipe

Name: Sirloin & Portabella Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sirloin steak, trimmed of fat, cut into 3/4-inch cubes; ½ cup all-purpose flour; 1 tablespoon extra virgin olive oil; 6 cups chopped portabella mushroom caps, gills removed if desired (about 6 medium); 2 cups frozen pearl onions, thawed and patted dry; 2 plum tomatoes, chopped; 2 cups frozen cut green beans, thawed; 1 (14 ounce) can reduced-sodium beef broth; ⅔ cup red wine; 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried); ½ teaspoon salt; ¼ teaspoon fresh ground pepper

Servings: persons

1 lb sirloin steak, trimmed of fat, cut into 3/4-inch cubes
½ cup all-purpose flour
1 tablespoon extra virgin olive oil
6 cups chopped portabella mushroom caps, gills removed if desired (about 6 medium)
2 cups frozen pearl onions, thawed and patted dry
2 plum tomatoes, chopped
2 cups frozen cut green beans, thawed
1 (14 ounce) can reduced-sodium beef broth
⅔ cup red wine
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
½ teaspoon salt
¼ teaspoon fresh ground pepper

1
Place steak in a medium bowl and sprinkle with flour; turn to coat.
2
Heat oil in a large saucepan over medium-high heat.
3
Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes.
4
Transfer to a plate and tent with foil to keep warm.
5
Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes.
6
Sprinkle the reserved flour over the vegetables; stir to coat.
7
Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
8
Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
9
Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.
10
Nutrition Information.
11
Per serving: 334 calories; 9 g fat (3 g sat, 5 g mono); 50 mg cholesterol; 22 g carbohydrate; 34 g protein; 4 g fiber; 499 mg sodium; 903 mg potassium.
12
Nutrition bonus: Zinc (33% daily value), Potassium (26% dv), Iron & Vitamin C (20% dv).
13
1 1/2 Carbohydrate Servings.
14
Exchanges: 1/2 starch, 2 vegetable, 3 1/2 lean meat.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb sirloin steak, trimmed of fat, cut into 3/4-inch cubes, ½ cup all-purpose flour, 1 tablespoon extra virgin olive oil, 6 cups chopped portabella mushroom caps, gills removed if desired (about 6 medium), and more.

Yes, Sirloin & Portabella Stew 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.

Sirloin & Portabella Stew

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