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Sirloin & Portobello Stew

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 1 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.
  • 2 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.
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