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August 8, 2011
Rustic Beef Cassoulet
Beef from the Oven
Prep time:
25 minutesCooking time:
25 minutes“This crowd-pleasing French- style meat and bean dish makes 6 generous servings. To stretch it a little so it will serve 8, add a 10-ounce package of thawed baby lima beans in step 2.”
Ingredients
Serves 6
- 1 1/2 pounds boneless beef top sirloin steak, cut 3/4 inch thick
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium carrots, cut into slices
- 2 small onions, cut into 8 wedges each
- 8 ounces mushrooms, quartered
- 1/4 cup dry red wine
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (14 1/4-ounce) can diced tomatoes with garlic and onion
Directions
1
Cut steak into bite- size pieces. Brown the beef in 2 batches in 1 tablespoon oil until meat is no longer pink outside, about 5 minutes. Remove from skillet. Sprinkle beef with salt and pepper.
2
Heat remaining olive oil in ovenproof skillet. Add carrots and onions. Stir-fry until crisp-tender, about 5 minutes. Preheat oven to 375°F.
3
Add mushrooms and wine to skillet. Cook, stirring, for 5 minutes longer. Add beans and tomatoes. Cook, stirring, for 3 minutes longer.
4
Return beef to skillet. Bake, covered, until vegetables are tender, about 25 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Purchasing beef precut for stir-fry will save the preparation and cleanup time involved in cutting the meat.
Great Pairings
Potato-Corn Gratin
To save both money and calories, you can replace the 1 cup whipping cream with 1 cup whole milk or 1 cup half-and-half and still have a rich and satisfying side dish.
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