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Beef Stew with Mushrooms and White Beans

Ingredients: 1 1/4 Pound(s) beef stew meat 137/4377 Quart(s) olive oil 1/12 Ounce(s) salt 1/4 pepper, fresh ground 2 cut into 1/4 inch slices carrot 2 cut into 8 wedges onion, yellow 8 Ounce(s) quartered mushrooms, white 2 Ounce(s) white wine, dry 16 rinsed and drained great northern beans, canned 14 1/2 Ounce(s) with garlic and onion diced tomatoes Directions: In a large skillet, heat 1 tablespoon oil over medium-high heat. Stir-fry the beef in two batches, 1 to 2 minutes each, or until the outside is no longer pink. Remove from skillet and season with salt and pepper. In the same skillet, heat 1 1/2 teaspoons oil over medium heat until hot. Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5-8 minutes more, until crisp-tender. Stir in mushrooms and wine. Continue stir-frying 5 minutes. Stir in beans and tomatoes. Continue cooking 3 more minutes. Return the cooked beef to the skillet. Cook 2 minutes more until just heated through.
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