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.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

308 calories; 9.3 g total fat; 2.3 g saturated fat; 62 mg cholesterol; 640 mg sodium. 1022 mg potassium; 23.3 g carbohydrates; 4.1 g fiber; 9 g sugar; 28 g protein; 585 IU vitamin a iu; 15 mg vitamin c; 60 mcg folate; 92 mg calcium; 3 mg iron; 47 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
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. Read More