A hearty, French-style stew in less than one hour? It's possible with this streamlined recipe featuring beef broth and a little red wine mixed with savory herbs, mushrooms and skillet-simmered beef.
Ingredients
- 1 pound boneless beef sirloin steak or top round steak, cut into 1-inch pieces
- 1/4 cup all purpose flour
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/8 teaspoon dried parsley flakes
- 6 ounces sliced mushrooms (about 2 cups)
- 1 teaspoon dried thyme, crushed
- 2 cups fresh or frozen baby carrots
- 1 3/4 cups Swanson® Beef Broth or 100% Natural Beef Stock
- 1/2 cup Burgundy or other dry red wine
- 8 ounces (about 1 cup) orzo pasta, cooked and drained (about 2 1/2 cups cooked)
Instructions
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Tips
- Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
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Step 1
Season the beef as desired. Coat the beef with the flour.
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Step 2
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.
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Step 3
Stir the carrots, broth and wine in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Season to taste. Serve the beef mixture over the orzo.
