For tonight’s Sunday dinner, I used a recipe from Simply Recipes, one of the food blogs that I follow. Here’s the link to their post of the recipe, but you know how I hate having to click on another link to see the actual recipe, so I’ll copy it here too and add in my commentary:
Quick Beef Stew with Mushrooms and White Beans
4-5 ounces of cremini or button mushrooms, quartered
4-5 ounces some other fresh mushroom, shiitake, oyster, chanterelle, etc.
1 1/2 pounds boneless beef top sirloin steak, cut into 1-inch cubes
2 Tbsp olive oil
2 medium carrots, cut into 1/4 inch thick slices
1 medium onion, cut lengthwise into thin wedges
2 garlic cloves, sliced thin
1/2 cup dry white or red wine (can sub beef or chicken broth)
16-ounce can small white beans (such as Great Northern, navy, or cannellini), rinsed, drained
14 1/2-ounce can diced tomatoes with garlic and onion, undrained
Chopped parsley for garnish
1. Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.
I used cremini mushrooms, and regular white mushrooms that I purchased pre-sliced. This is the first time I dry sauteed something. The mushrooms were weird, they kept squeaking as I stirred them around lightly.
2. Add 2 tablespoons olive oil to the skillet and turn the heat down to medium-high. Brown the beef cubes in batches, turning to brown at least two sides of the meat. Remove from skillet, add to the bowl with the mushrooms and sprinkle salt over them.
I didn’t salt them. I almost never add salt to anything that I cook.
3. Add the carrots and sauté 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.
I followed the timings in this step precisely and it turned out perfectly. I also used beef broth.
4. Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.
Again, didn’t add salt.
If you can’t already tell, I’m not a cook. At all. So of course, I didn’t have a skillet and just used my frying pan, which was way too small to hold all of the ingredients. Having too much mushrooms compounded the problem. I had to break up the ingredients and essentially cook 2 batches.
It turned out delish (although, this is a relative assessment since I’m usually the only one who can eat my own cooking). Although I would say its not like the kind of beef stew that I’m used to. It doesn’t matter though, I loved it anyway!
PS The thumbnail photo is from the source blog – my cooking does not turn out so pretty.