60 Minute Oven Sirloin Steak Stew Recipes
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
CHUNKY SIRLOIN BEEF STEW
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
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.
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.
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