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.
What You'll Need
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 Swanson® 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)
Season the beef as desired. Coat the beef with the flour.
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.
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.