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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Cut the sirloin steak into bite-sized cubes. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.

Step 2

Clean the portabella mushrooms and slice them into thick pieces. Set aside.

Step 3

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.

Step 4

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.

Step 5

Add the remaining 1 tbsp of olive oil to the pot. Sauté the onions and garlic until fragrant and translucent, about 3 minutes.

Step 6

Stir in the tomato paste and cook for another minute to develop flavor.

Step 7

Sprinkle the flour over the onion and garlic mixture, stirring for 1-2 minutes to form a roux.

Step 8

Slowly pour in the red wine while stirring to deglaze the pot, scraping up any brown bits from the bottom.

Step 9

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.

Step 10

Season with the remaining salt and pepper. Cover the pot and let the stew simmer for 1 hour, stirring occasionally.

Step 11

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.

Step 12

Remove the rosemary and thyme sprigs before serving. Adjust seasoning with additional salt and pepper if necessary.

Step 13

Serve the stew hot with crusty bread or over a bed of mashed potatoes for a comforting meal.

Nutrition Facts

Serving size	(3526.1g)

Amount per serving	% Daily Value*
Calories	2877.9

Total Fat 110.5g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 6.6g
Cholesterol 557.9mg	0%
Sodium 8746.1mg	0%
Total Carbohydrate 205.3g	0%
Dietary Fiber 30.0g	0%
Total Sugars 38.8g
Protein 231.9g	0%

Vitamin D 88.3IU	0%
Calcium 413.9mg	0%
Iron 28.3mg	0%
Potassium 8507.4mg	0%

*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.

Source of Calories

Fat: 36.3%

Protein: 33.8%

Carbs: 29.9%