Steak & Portobello Stew

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Steak & Portobello Stew

Steak & Portobello Stew

Meaty portobello mushrooms combine naturally with beef and red wine in this luscious, heady stew. We like to make this with a hearty Zinfandel and pour a glass to enjoy with the meal.

Serves 2

Prep Time 35 min

Total Time 35 min.


  • 8 ounces sirloin steak, trimmed and cut into 3/4-inch cubes
  • 1 tablespoon all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1 plum tomato, chopped
  • 3 cups chopped portobello mushroom caps, (about 3 medium)
  • 1 cup frozen pearl onions, defrosted and patted dry
  • 1 cup reduced-sodium beef broth, (see Tips for Two)
  • 1 cup frozen cut green beans, defrosted
  • 1/4 cup red wine
  • 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Cooking Directions

Step 1

Place steak in a medium bowl and sprinkle with flour; turn to coat. Reserve 1 teaspoon of the excess flour. Heat oil in a large saucepan over medium-high heat. Add the steak and cook, stirring once or twice, until browned on most sides and still pink in the middle, about 3 minutes. Transfer the steak to a plate and tent with foil to keep warm.

Step 2

Add tomato, mushrooms and onions to the pot and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved teaspoon of flour over the vegetables and stir to coat. Add broth, green beans, wine, thyme, salt and pepper; increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.