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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! Ingredients:
1 tablespoon canola oil |
1 tablespoon sugar |
1-1/2 pounds beef top sirloin steak, 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 |
3/4 cup reduced-sodium beef broth |
1/4 cup barbecue sauce |
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 or mashed potatoes, optional |
Directions:
1. In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir for 1 minute or until lightly browned. Add beef and brown on all sides.
2. Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until meat and vegetables are tender.
3. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or potatoes if desired. Yield: 5 servings.
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