Sirloin and Portobello Stew Mmmmm

Ingredients

• 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 wine
• 2 teaspoons fresh thyme, chopped (or 1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Directions

1. 1

   Place steak in a large bowl and sprinkle with flour; turn to coat.

2. 2

   Heat oil in a large saucepan over medium-high heat.

3. 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. 4

   Transfer steak to a plate and tent with foil to keep warm.

5. 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. 6

   Sprinkle the reserved flour over the vegetables; stir to coat.

7. 7

   Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.

8. 8

   Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.

9. 9

   Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.