Quick Beef Stew with Mushrooms and White Beans

Hmm. “Quick stew” is somewhat of an oxymoron isn’t it? Most stews are braised in plenty of liquid for long slow cooking. This stew is barely “stewed”, and the main reason it comes together so quickly is that you are using top sirloin for the beef, a much more tender cut of beef than chuck, which is what is usually used in stews and requires long slow cooking to become tender.

This recipe is updated from one I posted several years ago, with slight modifications to extract more flavor from the ingredients given the short cooking time. The revised stew has passed the parent approval test, with two thumbs up from both mom and dad. Enjoy!

Quick Beef Stew with Mushrooms and White Beans Recipe

Ingredients

• 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
• Salt
• 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

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