Are you craving cold-weather comfort food but don’t have four or five hours to slow cook your stew? Try this fast, easy, and flavorful recipe that substitutes sirloin for the traditional chuck roast cubes.

2 lbs Barth’s Sirloin Flap, cut into 3/4″ pieces
4 T olive oil
1 medium onion, diced
3 medium carrots, chopped
1.5 lbs Yukon Gold potatoes, cut into ½” cubes
3 garlic cloves, minced
8 oz of mixed mushrooms, sliced thick
1 cup peas, defrosted if frozen
1 14-oz can of diced tomatoes
2 cups beef stock
½ cup dry red wine
2 T fresh parsley, chopped
4 sprigs fresh thyme
1 t rosemary
1 t salt
½ t pepper
Additional salt & pepper to taste

Heat 2 T olive oil to medium high in a large saute pan or pot. Sprinkle meat with salt and pepper. In two batches, brown the sirloin about 3 minutes per side and set aside. Deglaze skillet with wine and pour remaining juices over the meat.

Add 2 T olive oil to a skillet and heat to medium. Add potatoes, mushroom, carrots, onion, rosemary, and thyme and sauté for 8 minutes or until onions soften. Add garlic and stir for one minute. Add beef stock and diced tomatoes and simmer for 25 minutes. Add peas and meat; simmer 5 more minutes or until potatoes are tender. Add additional salt and pepper if desired. Garnish with parsley and serve.