Beef Stew with Mushrooms and White Beans

• 1 1/4 pounds beef, sirloin steak top,boneless,cut 3/4-inch cubes
• 16 ounces white kidney beans, canned samll,rinsed, drained
• 1/4 cup white wine dry
• 8 ounces mushrooms, button quartered
• 2 x onions small, each cut lengthwise into 8 wedges
• 2 x carrots medium,cut into 1/4 inch thick slices
• 1 1/2 teaspoons olive oil
• 1/4 teaspoon hot chili peppers
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 14 1/2 ounces tomatoes, canned diced with garlic and onion, undrained

1. 1 In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
2. Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink.
3. Remove from skillet and season with salt and pepper.
4. 2 In the same skillet, heat 1 1/2 teaspoons olive oil over medium heat until hot.
5. Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5 to 8 minutes more, until crisp-tender.
6. Stir in mushrooms and wine.
7. Continue stir-frying 5 minutes.
8. Stir in beans and tomatoes.
9. Continue cooking 3 more minutes.
10. 3 Return the cooked beef to the skillet.
11. Cook 2 minutes more until just heated through

beef, kidney beans, white wine, mushrooms, onions, carrots, olive oil, hot chili peppers, salt, olive oil, tomatoes

Taken from recipeland.com/recipe/v/beef-stew-mushrooms-white-beans-47873 (may not work)