mmm, mmm, good

This recipe seemed kind of simplistic when I first saw it, but after I made it I realized that it's really good! It's a good one for me because I'm trying to pack away good protein for the baby.


Beef Stew with Mushrooms and White Beans
1 1/4 pounds boneless beef top sirloin steak, cut 3/4-inch cubes
1 TBSP olive oil
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp olive oil
2 medium carrots cut into 1/4 in slices
2 small onions, each cut lengthwise into 8 wedges
8 oz of cremini or button mushrooms quartered
1/4 cup dry white wine
16 oz can small white beans, (great northern, navy or cannellini, rinsed, drained)
14 1/2 oz can diced tomatoes with garlic and onion, undrained.

In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink. (I did a bit longer b/c I wanted to be sure it was done through.) Remove from skillet and season with salt and pepper.

In the same skillet, heat 1 1/2 tsp olive oil over medium heat until hot. Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5-8 minutes more, until crisp-tender. Stir in mushrooms and wine. Continue stir-frying 5 minutes. Stir in beans and tomatoes. Continue cooking 3 minutes more.

Return the cooked beef to the skillet. Cook 2 minutes more until just heated through.
Serves 4.