Sirloin And Portabella Stew Mmmmm

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 place steak in a large bowl and sprinkle with flour; turn to coat.
• 2 heat oil in a large saucepan over medium-high heat.
• 3 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.
• 4 transfer steak to a plate and tent with foil to keep warm.
• 5 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.
• 6 sprinkle the reserved flour over the vegetables; stir to coat.
• 7 add green beans, broth, , thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
• 8 reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
• 9 add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.