Sirloin and Portabella Stew Mmmmm
Warm up your kitchen with the rich, hearty flavors of Sirloin and Portabella Stew Mmmmm, a comforting homemade dish that’s perfect for cozy nights. This savory stew combines tender bites of seared sirloin steak, earthy portabella mushrooms, and hearty vegetables like golden potatoes, carrots, and celery, all simmered in a deeply flavorful broth infused with dry red wine, fresh rosemary, and thyme. A touch of tomato paste and a flour-thickened roux bring a luscious depth and velvety texture to the stew. Easy to prepare in a single pot, this recipe is ideal for slow-cooked perfection and pairs beautifully with crusty bread or creamy mashed potatoes. Whether for a casual dinner or a hearty meal to impress, this sirloin and mushroom stew will satisfy every comfort food craving.
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Recipe Information
Ingredients
- 1.5 lbs sirloin steak
- 4 large portabella mushrooms
- 1 large yellow onion
- 3 medium carrots
- 3 celery stalks
- 4 medium golden potatoes
- 3 garlic cloves
- 4 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Cut the sirloin steak into bite-sized cubes. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.
Clean the portabella mushrooms and slice them into thick pieces. Set aside.
Dice the onion, peel and slice the carrots into rounds, chop the celery into 1/2-inch pieces, and cube the potatoes into bite-sized chunks. Mince the garlic.
Heat 1 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sirloin cubes in batches to avoid overcrowding and brown them on all sides. Remove the browned beef and set aside.
Add the remaining 1 tbsp of olive oil to the pot. Sauté the onions and garlic until fragrant and translucent, about 3 minutes.
Stir in the tomato paste and cook for another minute to develop flavor.
Sprinkle the flour over the onion and garlic mixture, stirring for 1-2 minutes to form a roux.
Slowly pour in the red wine while stirring to deglaze the pot, scraping up any brown bits from the bottom.
Add the beef broth, rosemary, thyme, carrots, celery, potatoes, and browned beef back into the pot. Bring the mixture to a boil, then reduce the heat to low to maintain a simmer.
Season with the remaining salt and pepper. Cover the pot and let the stew simmer for 1 hour, stirring occasionally.
After 1 hour, add the sliced portabella mushrooms to the pot and stir well. Continue simmering uncovered for another 30 minutes or until the vegetables and meat are tender and the stew has thickened.
Remove the rosemary and thyme sprigs before serving. Adjust seasoning with additional salt and pepper if necessary.
Serve the stew hot with crusty bread or over a bed of mashed potatoes for a comforting meal.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
