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Sirloin & Portobello Stew
Sirloin & Portobello Stew
2 Reviews
From: EatingWell Magazine, December 2006
Meaty mushrooms and tender sirloin are a perfect pair in this richly flavored stew. Make it a meal: We like to make this with a hearty zinfandel and enjoy a glass with the meal. Look for a crusty jalapeño cheddar bread to dip into the rich broth.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound sirloin steak, trimmed of fat, cut into ¾-inch cubes
- ⅓ cup all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 6 cups chopped portobello mushroom caps, (about 6 medium), gills removed if desired
- 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 ½ teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- Place steak in a medium bowl and sprinkle with flour; 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 and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm.
- 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. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.
- Serving size: 2 cups
- Per serving: 342 calories; 9 g fat(3 g sat); 4 g fiber; 23 g carbohydrates; 34 g protein; 64 mcg folate; 74 mg cholesterol; 8 g sugars; 0 g added sugars; 582 IU vitamin A; 15 mg vitamin C; 76 mg calcium; 4 mg iron; 651 mg sodium; 904 mg potassium
- Nutrition Bonus: Vitamin C (25% daily value), Iron (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 2 vegetable, 3½ lean meat
Reviews 2
January 04, 2016
By: EatingWell User
Sirloin Portobello Stew
It was good bot lacking in flavor
Pros: Easy to assemble
Cons: Rather bland
May 15, 2015
By: Marie
easy and flavorful
Cooked in an electric pressure cooker. Seared meat in the cooker. Removed the meat. Added the veggies and broth/wine. Returned the meat and cooked at high for 30minutes. Great flavor for such small effort! Will be making again. Comfort food for the winter!
Pros: simple, few ingredients
