Rocky Mountain Sirloin Tip Steak Stew Recipes

ROCKY MOUNTAIN STEW

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.

ROCKY MOUNTAIN SIRLOIN TIP STEAK STEW

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.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

WHALE STEAK STEW

Steps:

• Cut steak into 1 inch cubes and soak for 2 hours in water.
• Drain and dry well.
• Chop garlic, parsley and rosemary together.
• Cut potatoes into medium sized pieces.
• Slice green pepper into thin strips.
• Combine olive oil, butter and salt pork in a saucepan pan and heat.
• Add onion and sauté until medium brown.
• Add whale meat and brown slowly for 10 minutes, stir to brown all sides.
• Add garlic, parsley, rosemary and bay leaves, stir and cook for 8 minutes.
• Add wine, cover and cook for 5 minutes.
• Stir in carrots, celery, potatoes, green pepper, salt and black pepper.
• Mix the tomato paste with the warm water and stir well into the stew.
• Cook slowly for about 1.5 hours or until meat is done.
• Serve on top of garlic bread.

SPICY SWEET CUBED STEAK AND ONIONS

Steps:

• Melt butter in large non-stick skillet over medium heat.
• Add onions; cook 5 to 6 minutes or until crisp-tender, stirring occasionally. Season with salt and pepper, as desired.
• Remove from skillet and set aside.
• Combine brown sugar and chili powder; press evenly onto beef steaks.
• Place steaks in same skillet over medium heat; cook 14 to 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
• Remove steaks and keep warm.
• Return onions to skillet. Cook and stir 1 to 2 minutes or until heated through and browned bits attached to the bottom of the skillet are dissolved.
• Carve steaks into thin slices and season with salt and pepper, as desired.
• Serve with onions.

BEEF STEW SEASONING MIX

Steps:

• Measure all ingredients into a large ziploc bag, shake well.
• To use: add 2-3 T. per 2lbs of Meat.