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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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You don't need to simmer homemade stew for hours when you use a more tender cut of beef, like sirloin steak. This hearty dish will fill you up after a day of sledding or skating. Ingredients:
1 pound beef sirloin steak, cut into 1/2-inch cubes |
3 medium carrots, sliced |
4 celery ribs, sliced |
1 small onion, chopped |
2 tablespoons canola oil |
2 cans (14-1/2 ounces each) beef broth |
2 garlic cloves, minced |
1 teaspoon dried rosemary, crushed |
3/4 teaspoon pepper |
1/4 cup cornstarch |
1/4 cup cold water |
1 teaspoon browning sauce, optional |
Directions:
1. 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.
2. 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. Yield: 6 servings.
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