Beef stew doesn't have to take several hours to make. This recipe is quick and easy and still offers a long-braised flavor.
Technique tip: Using a higher end cut of meat cuts cooking time down by an hour or so. A higher grade means less time cooking. So in order to save time, when you're in the supermarket, reach for the sirloin instead of the chuck.
Swap option: If you're not a fan of beans, you can substitute them with potatoes, parsnips or any other starchy vegetable.
- 3 tablespoons canola oil, divided
- 2 pounds boneless beef sirloin steak, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium onion, roughly sliced
- 4 cloves garlic, crushed
- 3 carrots, peeled and cut into 1/2-inch slices
- 2 cups button mushrooms, halved
- 3/4 cup dry red wine, such as a cabernet
- One 15-ounce can cannellini beans, drained
- One 28-ounce can diced San Marzano tomatoes
- 1 tablespoon chives, chopped
1. Heat 2 tablespoons of canola oil in a skillet or Dutch oven over high heat. Season meat with salt and pepper and brown on all sides in small batches. This will take roughly 15 minutes total. Remove meat and set aside.
2. Reduce heat to medium, add onion and garlic, and stir for 3 minutes to soften. Add carrots and cook for another 2 minutes.
3. Add the mushrooms and cook for 4 minutes.
4. Turn the heat up to high, add the wine, and scrape any bits from the bottom of the pan. Reduce the heat to medium and simmer for 4 minutes.
5. Add the beans, tomatoes, beef and beef juices and let simmer for another 3 to 5 minutes.
6. Sprinkle with chives and serve.