Quick Beef Stew with Mushrooms and White Beans

Hmm. "Quick stew" is somewhat of an oxymoron isn't it? Most stews are braised in plenty of liquid for long slow cooking. This stew is barely "stewed", and the main reason it comes together so quickly is that you are using top sirloin for the beef, a much more tender cut of beef than chuck, which is what is usually used in stews and requires long slow cooking to become tender. This recipe is updated from one I posted several years ago, with slight modifications to extract more flavor

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