Chunky Sirloin Beef Stew Food

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CHUNKY SIRLOIN BEEF STEW



Chunky Sirloin Beef Stew image

You don't need to simmer homemade stew for hours when you use a more tender cut of beef, like sirloin steak. This hearty dish will fill you up after a day of sledding or skating.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound beef sirloin steak, cut into 1/2-inch cubes
3 medium carrots, sliced
4 celery ribs, sliced
1 small onion, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup cold water
1 teaspoon browning sauce, optional

Steps:

  • In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 306mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

BEST EVER BEEF STEW



Best Ever Beef Stew image

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

BEEF SIRLOIN STEW BOURGUIGNON



Beef Sirloin Stew Bourguignon image

This is a "killer" beef dish! I have made this using a small prime rib roast cut into cubes and added in the ribs bones also. You will need 2 (750-ml) bottles of red wine and brandy for this, how could this be bad LOL! or just reduce the wine and add in more beef broth, but it will not have the same flavor! This complete dish can be made 1 day ahead, and really it should be, as it tastes even better the following day! Serve this with crusty garlic bread.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

8 slices bacon, coarsley chopped
3 -4 lbs sirloin tip roast or 3 -4 lbs steak, cut into about 1-1/2-inch cubes
1/2 cup all-purpose flour
2 teaspoons seasoning salt (can use white salt)
black pepper
2 lbs small onion (can use a small bag of frozen)
6 large carrots, cut into about 1-inch chunks
2 lbs small baby onions (can use a small bag frozen)
2 tablespoons chopped fresh garlic (or to taste)
2 1/2 cups beef broth
1/4 cup brandy
2 (750 ml) bottles dry red wine
2 lbs small white button mushrooms
2 tablespoons dried thyme
1 tablespoon brown sugar (or to taste)
1 -2 tablespoon tomato paste
salt and black pepper

Steps:

  • Set oven to 350 degrees.
  • In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
  • Season the flour with seasoning salt and pepper.
  • Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
  • Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
  • Add in chopped garlic and saute for 1 minute.
  • Remove the carrots and onions to a bowl.
  • Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
  • Return the beef and carrots, onions and bacon back to the pot.
  • Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
  • Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
  • Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
  • Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
  • Season with salt and pepper.
  • Pour the liquid back over the beef and veggies.
  • Rewarm over low heat before serving.
  • Delicious!

Nutrition Facts : Calories 1110.3, Fat 47.7, SaturatedFat 17.7, Cholesterol 170.6, Sodium 719.6, Carbohydrate 61.7, Fiber 8.8, Sugar 22.9, Protein 57.6

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