Stove Top Sirloin Tip Beef Stew Remix Recipes

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EASY STOVETOP BEEF STEW



Easy Stovetop Beef Stew image

Who says beef stew is boring? This stovetop beef stew recipe is rich, flavorful, and easy to make! Simple, real food ingredients shine in this hearty meal that is sure to be a family favorite!

Provided by Sara Garska

Categories     Main Course

Time 2h30m

Number Of Ingredients 10

1 pound chuck roast
1 pound russet potato
1/2 pound carrots
1/2 cup onion (chopped)
1 tsp chopped garlic (Add more if you want!)
2 Tablespoons olive oil
2 Tablespoons cornstarch
1-2 teaspoon Italian seasoning
1 teaspoon salt
2-4 cups beef broth

Steps:

  • Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
  • Allow meat and cornstarch mix to sit on the counter for an hour.
  • Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
  • Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
  • Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
  • Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
  • Add the chopped garlic to the pot and stir for one minute.
  • Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
  • Bring the meat mixture to a low simmer, cover, and cook for an hour.
  • At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
  • Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
  • In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
  • Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!

Nutrition Facts : Calories 412 kcal, Carbohydrate 32 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1166 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CLASSIC STOVETOP BEEF STEW



Classic Stovetop Beef Stew image

Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a deliciously seasoned sauce in one pot on the stove. This Classic Stovetop Beef Stew is a recipe that never goes out of style.

Provided by Valerie Brunmeier

Categories     Main Course

Time 2h15m

Number Of Ingredients 22

1 ½ teaspoons sea salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
½ teaspoon fresh ground black pepper
2 tablespoons vegetable oil (plus additional as needed)
2 pounds beef stew meat
1 cup diced white or yellow onion
2 stalks celery (chopped)
1 teaspoon minced garlic
3 tablespoons tomato paste
1 cup medium to full-bodied red wine ((like Cabernet, Zinfandel, or Merlot))
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
1 pound baby yellow or red potatoes (or a combination of both, halved or quartered)
3 or 4 carrots (peeled and roughly chopped)
1 cup frozen peas (no need to thaw)
¼ cup fresh Italian parsley
¼ cup water
2 tablespoons cornstarch

Steps:

  • Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
  • Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
  • Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat under the pot to bring the mixture to a boil. Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to LOW, cover, and simmer for 1 ½ hours, or until the beef is fork tender.
  • Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
  • Discard the bay leaf before serving.

Nutrition Facts : Calories 411 kcal, Carbohydrate 27 g, Protein 38 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 955 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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.

STOVE TOP SIRLOIN



Stove Top Sirloin image

Sirloin steak cooked in the skillett. It's an easy and delicious tasting meal. I prefer to cook it with pasta, but it'll go good with just about anything.

Provided by Danielle K.

Categories     Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb top sirloin steak
2 tablespoons canola oil
1/2 onion, diced
1/2 cup water
1 chicken bouillon cube
2 tablespoons yellow mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon adobo seasoning
1/2 teaspoon garlic powder

Steps:

  • Cut Steak in half.
  • Brown in skillet on medium heat with canola oil.
  • Remove steak from skillett.
  • Add the rest of the ingredients.
  • Bring to a boil.
  • Add the steak and let simmer for 20 minutes or until steak is done to your liking.
  • Remove and serve with onions and sauce on top of the steak.

Nutrition Facts : Calories 888, Fat 66.2, SaturatedFat 21.3, Cholesterol 222.4, Sodium 629.9, Carbohydrate 4.9, Fiber 0.6, Sugar 2.3, Protein 64.6

60 MINUTE OVEN SIRLOIN STEAK STEW



60 Minute Oven Sirloin Steak Stew image

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

1 lb sirloin steak, cut in strips
4 small new potatoes, cut in 1/4-inch wedges
1/2 lb frozen green beans, french cut, thawed
6 carrots, peeled and sliced
1 small yellow onion, cut in small wedges
1 (14 1/2 ounce) can beef broth
3/4 cup water
1/2 cup flour
1 1/2 teaspoons McCormick broiled steak seasoning or 1 1/2 teaspoons McCormick's Season All
1/2 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Black Pepper

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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