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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound sirloin steak, trimmed of fat, cut into 3/4-inch cubes
  • 1/3 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
  • 2/3 cup red wine
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • 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
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 starch, 2 vegetable, 3 1/2 lean meat

Reviews 2

January 04, 2016
profile image
By: EatingWell User
Sirloin Portobello Stew It was good bot lacking in flavor Pros: Easy to assemble Cons: Rather bland
May 15, 2015
profile image
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