SIRLOIN AND PORTABELLA STEW MMMMM

Sirloin and Portabella Stew Mmmmm image

Provided by windy_moon

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

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2 lbs top sirloin steaks, trimmed of fat, cut into 3/4-inch cubes
2/3 cup all-purpose flour
2 tablespoons extra virgin olive oil
6 cups portabella mushroom caps, chopped (about 6 to 8 medium)
2 cups onions, diced
3 garlic cloves, crushed
2 plum tomatoes, chopped (or 1 can or jar of diced tomatoes, about 14 oz, drained)
2 cups green beans, cut (frozen beans, thawed)
1 (14 ounce) can beef broth
2/3 cup red wine
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

Place steak in a large 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 4 minutes.
Transfer steak to a plate and tent with foil to keep warm.
Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 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 3 minutes.