Quick Beef Stew With Mushrooms and Dijon

• portions: 4 servings
• temps total: 45 minutes

Ingrédients

1½ pounds sirloin steak tips , trimmed and cut into ½-inch cubes

1½ teaspoons table salt , divided

4 tablespoons unsalted butter

8 ounces cremini mushrooms , trimmed and quartered

1 onion, chopped

¼ cup tomato paste

1 teaspoon chopped fresh rosemary

3 tablespoons all-purpose flour

2 cups beef broth

1 cup water

½ ounce dried porcini mushrooms , rinsed and chopped fine

2 tablespoons Dijon mustard

Instructions

Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Melt butter in Dutch oven over high heat. Add beef and cook, stirring occasionally, until browned, 6 to 8 minutes; transfer to plate.

Add cremini mushrooms, onion, tomato paste, rosemary, and remaining ½ teaspoon salt to fat left in pot and cook over medium heat, stirring occasionally, until vegetables begin to soften and tomato paste darkens, 4 to 7 minutes. Stir in flour and cook for 1 minute. Stir in broth and water, scraping up any browned bits. Stir in porcini mushrooms, mustard, 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 (or up to 1 hour if time allows; the meat will get more tender the longer it's simmered. Add extra water if stew gets too thick). Season with salt to taste. Serve.

Nutrition

• Calories: 557
• Cholestérol: 18 g
• Sodium: 40 g
• Glucides Totaux: 18 g
• Fibres Diététiques: 2 g
• Protéines: 40 g