Quick Beef Stew with Mushrooms and White Beans

Ingredients

• 4-5 ounces of cremini or button mushrooms, quartered
• 4-5 ounces some other fresh mushroom, shiitake, oyster, chanterelle, etc.
• 1 1/2 pounds boneless beef top sirloin steak, cut into 1-inch cubes
• 2 tablespoons extra virgin olive oil
• Salt
• 2 medium carrots, cut into 1/4 inch thick slices
• 1 medium onion, cut lengthwise into thin wedges
• 2 garlic cloves, sliced thin
• 1/2 cup dry white or red wine
• 16-ounce can small white beans, rinsed, drained
• 14 1/2-ounce can diced tomatoes with garlic and onion, undrained
• Chopped parsley for garnish

Directions

1. Set a large skillet over high heat and add all the mushrooms to the dry pan. Cook them without oil, giving the skillet an occasional shake so they do not grab onto the surface, until they give off their liquid. Let them keep cooking until they start to take on color, then transfer them to a bowl and set them aside.
2. Pour 2 tablespoons olive oil into the same skillet and reduce the heat to medium-high. Add the beef in batches, searing the cubes until at least two sides are browned. Move the beef to the bowl with the mushrooms, and season them with salt.
3. Add the carrots to the skillet and cook for 3-4 minutes. Stir in the onions and cook for 5 minutes more, then add the garlic and let it cook for another minute.
4. Pour in the wine and bring it to a boil, then add the browned beef and mushrooms back to the skillet. Cook everything together for 3 more minutes.
5. Stir in the beans and tomatoes. Cook for 5 minutes more, then season with salt to taste. Serve with chopped parsley scattered over the top.