Meaty mushrooms and tender sirloin are a perfect pair in this richly flavored stew. Make it a meal: We like to make this with a hearty zinfandel and enjoy a glass with the meal. Look for a crusty jalapeno cheddar bread to dip into the rich broth.

Makes 4 servings, about 2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 pound sirloin steak, trimmed of fat, cut into 3/4-inch cubes
1/3 cup all-purpose flour
1 tablespoon extra-virgin olive oil
6 cups chopped portobello mushroom caps (about 6 medium), gills removed if desired
2 cups frozen pearl onions, thawed and patted dry
2 plum tomatoes, chopped
2 cups frozen cut green beans, thawed
1 14-ounce can reduced-sodium beef broth
2/3 cup red wine
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Place steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm.
2. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.

NUTRITION INFORMATION: Per serving: 334 calories; 9 g fat (3 g sat, 5 g mono); 50 mg cholesterol; 22 g carbohydrate; 34 g protein; 4 g fiber; 499 mg sodium; 903 mg potassium.

Nutrition bonus: Zinc (33% daily value), Potassium (26% dv), Iron & Vitamin C (20% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1/2 starch, 2 vegetable, 3 1/2 lean meat

This was very easy and turned out to be quite elegant.

Anonymous, Alexandria, VA

Fast and easy. We subbed canned tomatoes for the fresh as we had some on hand. Flavor was excellent.

Anonymous, Reno, NV

This is an excellent stew. The 1st time I made it I substituted sweet onions for pearl onions and although I cried while cutting them I'm glad I did it. I also added another tomato. My whole family enjoyed it very much. My grocery store has a bag of frozen wild mushrooms which I'm going to try next time I make this. The cost of portobellos is a little steep sometimes.

Anonymous, Wiesbaden, Ge

I thought the flavor of this was quite flat, and overall, I thought it was very average.

Anonymous, Pittsburgh, PA

A nice and hearty stew. I used buffalo sirloin instead--it's lower in fat than beef and tastes the same--even better if you ask me.

Hungryhippo, Portland, OR