STOVE TOP SIRLOIN TIP BEEF STEW [REMIX]
I created this delicious & flavorful Beef Stew from cold left over Sirloin Tip Roast. I used EVERYTHING I had served with the ROAST, IN THIS RECIPE to create the BEEF STEW. MY MOTTO RECREATE & REUSE, to make something totally different from the original. The Au Jus, mixed veggies, cold mashed potatoes,& the onions, in addition...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 2h35m
Number Of Ingredients 15
Steps:
- 1. I started this stew in my Dutch oven, because it hold the heat in and hastens the cooking time. Using the tomato paste helps to thicken the broth in the stew, as well as the mashed potatoes. The amounts in this recipe is what I had, you can vary the amounts and variety of what you have on hand.
- 2. In a Dutch oven, over medium high heat, add the chopped celery and then add the carrots, and stir & continue to cook for about 10 minutes.
- 3. Next add the bay leaves and chopped onion, stir again and continue to cook.
- 4. Add the cubed sirloin Tip Roast, stir to mix, then cover and continue to cook over medium low heat, stirring occasionally to prevent sticking. Add the sliced mushrooms, and stir to blend together.
- 5. Add the remaining left over veggies, & tomato paste.
- 6. Then add the Beer, or may use a red wine if desired. Add the frozen peas. Continue to cook over low heat.
- 7. Now add the beef broth, Au Jus and stir to blend. Add the cold mashed potatoes, and stir to blend in with other ingredients. At this point I had to switch to a larger pot. I continued to let it cook over low heat , stirring occasionally to prevent it from sticking. I did not need to add any additional spices, but you can if desired.
- 8. The beef stew cooked for a total of about 2 hours. I made a BACON & CARAWAY CRUSTY BREAD TO SERVE WITH THIS STEW. I will post the recipe, if you would like to try it. It is a simple RUSTIC BREAD that DOES NOT USE YEAST, & ONLY TAKES 45 MINUTES TO BAKE. It was perfect with this stew.
- 9. This is the larger pot I had to switch too, after adding the cold mashed Potatoes.
- 10. A large bowl of this stew , on a Rainy day like today, with a warm piece of Crusty Bread and it hits the tummy just right.
ROCKY MOUNTAIN SIRLOIN TIP STEAK STEW
Make and share this Rocky Mountain Sirloin Tip Steak Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h55m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook sirloin in oil until quite brown.
- Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms.
- Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf.
- Cover, reduce heat and simmer 2 1/2 hours.
- Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
- Stir in onions.
- In a small bowl, combine flour with remaining 1/3 cup water.
- Stir flour mixture into stew and cook until stew thickens.
- Top with peas just before serving.
60 MINUTE OVEN SIRLOIN STEAK STEW
Make and share this 60 Minute Oven Sirloin Steak Stew recipe from Food.com.
Provided by RecipeNut
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first five ingredients in metal 13 x 9 x 2-inch baking pan.
- In a medium bowl, combine remaining ingredients with a whisk.
- Pour over meat and vegetables.
- Cover baking pan with aluminum foil.
- Bake in preheated 400 degree oven 40 minutes.
- Carefully uncover and stir meat and vegetables.
- Cover and bake an additional 20 minutes.
- Uncover and stir stew before serving.
Nutrition Facts : Calories 322.2, Fat 10.2, SaturatedFat 4, Cholesterol 56.7, Sodium 345, Carbohydrate 37.1, Fiber 5.8, Sugar 4.8, Protein 20.8
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