Rockymountainsirlointipsteakstew Recipes

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ROCKY MOUNTAIN SIRLOIN TIP STEAK STEW



Rocky Mountain Sirloin Tip Steak Stew image

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

2 tablespoons vegetable oil
2 lbs sirloin tip steaks, cubed
4 1/3 cups water, divided
1 tablespoon salt
1 teaspoon lemon juice
1/4 teaspoon paprika
1 garlic clove, crushed
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1 bay leaf
4 potatoes, quartered
6 carrots, cut into 2 inch pieces
1 (14 1/2 ounce) can pearl onions
1/4 cup all-purpose flour
5 ounces frozen green peas, thawed

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 STEW



Rocky Mountain Stew image

This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!

Provided by DEBOKC

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h15m

Yield 10

Number Of Ingredients 15

2 tablespoons vegetable oil
2 pounds sirloin tips, cubed
4 ⅓ cups water, divided
1 tablespoon salt
1 teaspoon lemon juice
¼ teaspoon paprika
1 clove garlic, crushed
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1 bay leaf
4 potatoes, quartered
6 carrots, cut into 2 inch pieces
1 (14.5 ounce) can tiny whole onions
¼ cup all-purpose flour
½ (10 ounce) package frozen green peas, thawed

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.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 26.4 g, Cholesterol 44.7 mg, Fat 11.4 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 3.8 g, Sodium 919.9 mg, Sugar 5 g

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

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