A hearty and flavorful stew combining tender sirloin and earthy mushrooms, perfect for a cozy dinner.
Coat the sirloin pieces evenly with the flour in a large bowl.
Ensure the sirloin is dry before coating to help the flour adhere better.
Heat the olive oil in a large saucepan over medium-high heat.
Use a heavy-bottomed pan to distribute heat evenly.
Sear the sirloin pieces until browned on all sides, then remove and set aside.
Avoid overcrowding the pan to ensure proper browning.
Add the mushrooms, onions, and garlic to the pan and sauté until softened.
Stir occasionally to prevent sticking.
Stir in the tomatoes and green beans, cooking for another 3 minutes.
Cut the vegetables into uniform sizes for even cooking.
Pour in the beef broth and red wine, then add the thyme, salt, and pepper.
Scrape the bottom of the pan to deglaze and incorporate all flavors.
Bring to a boil, then reduce to a simmer and cook until the broth thickens.
Stir occasionally to prevent burning.
Return the sirloin to the pan and cook until heated through.
Taste and adjust seasoning if necessary before serving.
Serve the stew hot, garnished with fresh thyme if desired.
Pair with crusty bread or mashed potatoes for a complete meal.
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