Best 5 Beef Sirloin Tip Steak Stew Recipes

CHUNKY SIRLOIN BEEF STEW

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.

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

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.

BEEF SIRLOIN STEW BOURGUIGNON

Steps:

• Set oven to 350 degrees.
• In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
• Season the flour with seasoning salt and pepper.
• Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
• Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
• Add in chopped garlic and saute for 1 minute.
• Remove the carrots and onions to a bowl.
• Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
• Return the beef and carrots, onions and bacon back to the pot.
• Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
• Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
• Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
• Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
• Season with salt and pepper.
• Pour the liquid back over the beef and veggies.
• Rewarm over low heat before serving.
• Delicious!

60 MINUTE OVEN SIRLOIN STEAK STEW

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.