Quick Mediterranean Beef Stew

• portions: 4 servings
• temps total: 45 minutes

Ingrédients

1½ pounds sirloin steak tip, trimmed and cut into ¾-inch cubes

1 teaspoon table salt

2 tablespoons extra-virgin olive oil

1 onion, chopped coarse

2 carrot, peeled and chopped coarse

¼ cup tomato paste

1 teaspoon herbes de Provence

2 tablespoons all-purpose flour

½ cup red wine

2 cups beef broth

2 (2-inch) strips orange zest

Instructions

Note: Sirloin steak tips are often sold as flap meat. Garnish the stew with chopped kalamata olives and serve it with crusty bread.

Pat beef dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over high heat until just smoking. Add beef and cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Transfer to plate.

Add onion, carrots, tomato paste, and herbes de Provence to now-empty pot and cook over medium heat, stirring occasionally, until vegetables begin to soften and tomato paste darkens, 6 to 8 minutes. Stir in flour and cook for 1 minute. Stir in wine, scraping up any browned bits. Stir in broth; orange zest; and beef, along with any accumulated juices, and bring to boil.

Reduce heat to low and simmer, covered, until beef and vegetables are tender, about 10 minutes. Discard orange zest. Serve.

Nutrition

• Calories: 519
• Lipides Totaux: 31 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 15 g
• Acides Gras Trans: 0 g
• Cholestérol: 133 miligrams
• Sodium: 953 miligrams
• Glucides Totaux: 12 g
• Sucres Totaux: 6 g
• Protéines: 38 g