Recipe by Heirloom
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
- salt and pepper
- 3 (16 ounce) cans broth
Directions See How It's Made
- 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.