Recipe for Sirloin & Portobello Stew
Why it’s awesome: One of the things about fall is the resurgence of soup and stew making! I love sitting in kitchen in front of a bowl of stew, warming my insides with every bite, while reading an amazing book, taking me away from my reality.
I haven’t tried this recipe just yet but it sounds so good that I had to share it with you right away. Pictures will be up the minute I get this done!
Sirloin & Portobello Stew Ingredients & Portions:
- 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 pearl onions
- 2 plum tomatoes, chopped
- 2 cups cut green beans
- 14 ounces 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
Servings: This recipe yields 3 servings
Sirloin & Portobello Stew Cook time & Directions:
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.
Keep warm people!!
