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Steak & Portobello Stew
Steak & Portobello Stew
1 Review
From the EatingWell Kitchen
Meaty portobello mushrooms combine naturally with beef and red wine in this luscious, heady stew. We like to make this with a hearty Zinfandel and pour a glass to enjoy with the meal.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 8 ounces sirloin steak, trimmed and cut into ¾-inch cubes
- 1 tablespoon all-purpose flour
- 2 teaspoons extra-virgin olive oil
- 1 plum tomato, chopped
- 3 cups chopped portobello mushroom caps, (about 3 medium)
- 1 cup frozen pearl onions, defrosted and patted dry
- 1 cup reduced-sodium beef broth, (see Tips for Two)
- 1 cup frozen cut green beans, defrosted
- ¼ cup red wine
- 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried
- ¼ 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. Reserve 1 teaspoon of the excess flour. Heat oil in a large saucepan over medium-high heat. Add the steak and cook, stirring once or twice, until browned on most sides and still pink in the middle, about 3 minutes. Transfer the steak to a plate and tent with foil to keep warm.
- Add tomato, mushrooms and onions to the pot and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved teaspoon of flour over the vegetables and stir to coat. Add broth, green beans, wine, thyme, salt and pepper; increase 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.
- Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.
- ?Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
- Per serving: 308 calories; 9 g fat(2 g sat); 4 g fiber; 23 g carbohydrates; 28 g protein; 60 mcg folate; 62 mg cholesterol; 9 g sugars; 585 IU vitamin A; 15 mg vitamin C; 92 mg calcium; 3 mg iron; 640 mg sodium; 1,022 mg potassium
- Nutrition Bonus: Vitamin C (25% daily value)
- Carbohydrate Servings: 1½
- Exchanges: Exchanges: 3 vegetable, 3 lean meat
Reviews 1
January 17, 2010
By: grayshoe
I fixed this for dinner this evening and it was very good. Nice taste, easy to put-together. If I weren't counting calories, I would say about a half-stick of butter would really top this recipe off; and I would have marked it higher were it not for the fact that two bowls of this very tasty stew cost about 16 bucks.
