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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 5 |
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From Light & Tasty Feb/Mar 2008. Originally submitted by James Hayes of Ridgecrest, California. Ingredients:
1 tablespoon canola oil |
1 tablespoon sugar |
1 1/2 lbs boneless beef top sirloin steaks, cut into 3/4 inch cubes |
5 plum tomatoes, finely chopped |
3 large carrots, cut into 1/2 inch slices |
3 celery ribs, cut into 1/2 inch slices |
4 green onions, chopped |
1/4 cup barbecue sauce |
3/4 cup reduced-sodium beef broth |
1/4 cup reduced sodium soy sauce |
2 tablespoons steak sauce |
1 tablespoon garlic powder |
1 teaspoon dried thyme |
1/4 teaspoon ground allspice |
1/4 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
1 tablespoon cornstarch |
2 tablespoons cold water |
hot cooked rice (optional) or mashed potatoes (optional) |
Directions:
1. In a dutch oven, heat oil over medium-high heat.
2. Add sugar; cook and stir for 1 minute or until lightly browned.
3. Add beef and brown on all sides.
4. Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce, and seasonings.
5. Bring to a boil.
6. Reduce heat; cover and simmer for 1 to 1 1/4 hours or until meat and vegetables are tender.
7. Combine cornstarch and water until smooth; stir into stew.
8. Bring to a boil and stir for 2 minutes or until thickened.
9. Serve with rice or potatoes if desired.
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