Prep 10 mins
Cook 15 mins
We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
- 1 1⁄4 lbs sirloin tip roast, cubed
- 2 large potatoes, cubed
- 3 carrots, sliced
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup flour
- 1 tablespoon olive oil
- 3 (14 ounce) cans beef broth
- salt and pepper
- In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
- Toss the beef cubes in the flour until coated.
- In a soup pot heat the olive oil over medium high heat until the oil blooms.
- Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
- Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
- Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
- Add all three tins of beef broth and bring to a boil.
- Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
I was short on time and needed a quick and easy dinner. This was delicious. I did add a package of onion soup mix, basil and garlic for some added flavor. Will make again!
Made this last night for my husband who was feeling a little sick. He loved it and so did my 4 year old son. I used beef stew meat instead of sirlion so i simmered it for 2 hours to make sure the meat was tender. I also added a bay leaf. The stew had a nice, mellow comforting flavor. We will definitely make this again this winter. Thanks!
It was great the first time, just little peppery for my taste. Second time I didn't keep a close enough eye on it and it burned on the bottom of the pot, so be careful not to let this happen to you! I think it may be because of the flour. I'm trying to cook in some tomatoes to try and get rid of the burnt taste, I'll let you all know how it works!