Skip Navigation Links
  Skip Navigation Links  

Meats & Seafood - Beef Stir Fry Cassoulet

  • 1 1/4 pounds boneless beef, cut in 3/4-inch pieces
  • 1 tablespoons plus 1 1/2 teaspoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium carrots, cut into 1/4-inch slices
  • 2 small onions, each cut into 8 wedges
  • 1/2 pound button mushrooms, quartered
  • 1/4 cup dry red wine
  • 1 (16-ounce) can white beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes with garlic and onions, drained

In a large wok, heat 1 tablespoon olive oil over medium-high heat until hot. Stir fry beef in two batches, one to two minutes each, or until outside is no longer pink. Remove from wok. Season with salt and pepper. In the same wok, heat 1 1/2 teaspoons olive oil over medium heat until hot. Add carrots and onions. Stir fry five minutes or until crisp-tender. Stir in mushrooms and wine. Continue stir frying five minutes. Stir in beans and tomatoes. Continue cooking three minutes. Return beef to wok. Cook two minutes or until just heated through. Do not overcook.

Yield: Four servings.
Submitted By: Peggy C. Ivey
Giles Farmers Co-op
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2023 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice