Steak & Portobello Stew
From EatingWell: EatingWell Serves Two
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.
- 8 ounces sirloin steak, trimmed and cut into 3/4-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
- 1/4 cup red wine
- 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 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.
Tips & Notes
- 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: 311 calories; 9 g fat (2 g sat, 5 g mono); 42 mg cholesterol; 22 g carbohydrates; 29 g protein; 4 g fiber; 645 mg sodium; 957 mg potassium.
Nutrition Bonus: Selenium (71% daily value), Potassium (27% dv), Vitamin C (25% dv), Iron (15% dv).
Carbohydrate Servings: 112
Exchanges: 3 vegetable, 3 lean meat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- EatingWell Serves Two