Speedy Irish stew

By Stuart O'Keeffe
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A quick version of the classic St. Patrick's dish! Made with hearty ingredients like sirloin steak, carrots, mushrooms, and beans, this stew doesn't take long to make and is packed with flavour. 

SERVES
4

Ingredients

  • 3 tablespoons olive oil
  • 2 pounds (900 g) sirloin steak, cut into 2-inch (5 cm) cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium onion, roughly sliced
  • 4 cloves garlic, roughly chopped
  • 3 carrots, cut into rounds 1/2 inch (1.25 cm) thick
  • 2 cups (250 g) button mushrooms, halved
  • 3/4 cup (180 ml) dry red wine, such as Cabernet
  • 1 (15 oz/450 g) can cannellini beans, drained and rinsed
  • 1 (28 oz/800 g) can diced San Marzano tomatoes
  • 1 tablespoon chopped fresh chives

Directions

  1. In a large skillet or Dutch oven, heat two tablespoons of the oil over medium-high heat. 
  2. Season the meat with salt and pepper. Working in small batches, add the beef to the pan and sear on all sides. This will take roughly 10 to 15 minutes total. Remove the meat and set it aside.
  3. Reduce the heat to medium, add the onion and garlic, and stir for three minutes to soften. Add the carrots and cook for another two minutes. Add the mushrooms and cook for three to four minutes.
  4. Increase the heat to high, add the wine, and scrape any browned bits from the bottom of the pan. Reduce the heat to medium and simmer for two to three minutes.
  5. Add the cannellini beans and tomatoes, and simmer for two to three minutes. Stir in the seared beef and any accumulated juices and simmer for two more minutes.
  6. Serve sprinkled with the chives. Enjoy!

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