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.
cost per recipe: $12.13
The price is determined by the national average.
pound boneless beef sirloin steak or top round steak, cut into 1-inch pieces
cup all-purpose flour
tablespoon olive oil
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
teaspoon dried parsley flakes
ounces sliced mushrooms (about 2 cups)
teaspoon dried thyme, crushed
cups fresh or frozen baby carrots
cups Swanson® Beef Broth or Swanson® Beef Stock
cup Burgundy or other dry red wine
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.