Why This Recipe Works

Quick-cooking sirloin steak tips have a beefy flavor and tender texture, so they were perfect for this speedy stew. Cutting the meat into small pieces allowed it to get tender even faster.

Before You Begin

Sirloin steak tips are often sold as flap meat. This stew tastes great after only 10 minutes of simmering but gets even better when cooked for longer; you can simmer it for up to 1 hour if time allows. Serve with mashed potatoes, egg noodles, rice, or crusty bread and sprinkle with chopped fresh chives.

Instructions

Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Melt butter in Dutch oven over high heat. Add beef and cook, stirring occasionally, until browned, 6 to 8 minutes; transfer to plate.

Add cremini mushrooms, onion, tomato paste, rosemary, and remaining ½ teaspoon salt to fat left in pot and cook over medium heat, stirring occasionally, until vegetables begin to soften and tomato paste darkens, 4 to 7 minutes. Stir in flour and cook for 1 minute. Stir in broth and water, scraping up any browned bits. Stir in porcini mushrooms, mustard, and beef, along with any accumulated juices, and bring to boil.

Reduce heat to low and simmer, covered, until beef and vegetables are tender, about 10 minutes (or up to 1 hour if time allows; the meat will get more tender the longer it's simmered. Add extra water if stew gets too thick). Season with salt to taste. Serve.