Weeknight Quick Beef Stew With Flank Steak
Quick, Big Flavored and Value-Priced
- Servings: 4 to 6.
Beef stew is a much-loved dish plus it can be a value-priced and nutritious meal. A traditional stew takes hours to cook since the cut of beef usually used in a stew -- chuck -- needs a long braise in order to become tender.
But in this recipe, a flank steak, one of the least expensive cuts of beef, is pan sautéed and becomes the start of a quick-cooked gravy that is flavored with red wine, garlic and tomato paste. At the same time, onions are caramelized to be added to the gravy and sliced flank steak to create a stew to which a cup of frozen peas add color and more complexity. Serve it stroganoff-type on top of buttered noodles.
Alternatively, potatoes and sliced carrots can be steamed as the stew is cooking to be added to the finished dish instead of the noodles.
The entire satisfying meal is prepared, cooked and assembled in less than 45 minutes with no compromise on flavor.
- 3 tablespoons canola or olive oil
- 4 yellow onions, sliced thin
- 1 flank steak (1 1/2 to 2 pounds)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3 garlic cloves, peeled and finely minced
- 1/2 cup red wine
- 2 cups chicken broth
- 1 cup frozen green peas
- Heat 2 tablespoons of the oil in a heavy 3 to 4 quart saucepan and place over medium high heat until the oil shimmers. Add the onions, 1/4 teaspoon salt and several grinds of black pepper and cook, stirring occasionally, until the onions soften and then caramelize, becoming dark brown, about 15 minutes.
- While the onions cook, wipe the flank steak with a paper towel so that the surface is completely dry. Season both sides with a pinch of salt and several grinds of black pepper. In a separate large fry pan, add the remaining tablespoon of oil and place over medium high heat until the oil shimmers. Cook the steak 4 to 6 minutes a side, until both surfaces are well browned and the meat is cooked to medium rare (130-135° F when tested with an instant thermometer). Transfer to a cutting board and tent with foil to keep warm while you prepare the rest of the stew.
- To the fry pan in which you cooked the steak, add the garlic, sprinkle it with the flour, and add the tomato paste and with a wooden spoon, combine. Place the pan over medium heat and cook, stirring often, until cooked through and beginning to brown, about 2 minutes. It will be thick and lumpy. Don't worry.
- Add the red wine, stirring to break up the pieces of garlic and tomato paste and use a wooden spoon to scrape up any cooked bits in the pan.
- Add the chicken stock, bring to a boil and reduce to a simmer and cook for about 10 minutes until the mixture reduces and thickens enough to lightly coat the back of a spoon.
- Defrost the frozen peas by submerging in hot water. Drain and add to the sauce along with the caramelized onions.
- Slice the steak against the grain in 1/2-inch pieces and add to the mixture and cook until everything is warmed through, about 1 minute.
- Taste and adjust the seasoning.