I think the kind of meat you use in beef stew (or, how long you can cook it if it’s tough) pretty much determines whether or not its going to be good. With the right sirloin steak, you can almost have the perfect steak recipe in any meal as it’s a leaner cut but can still cook very tender. I usually let it age a bit in the fridge and make sure you simmer it long enough if it’s still tasting tough. I took this recipe from Fitness Mag and altered it a bit to fit my families liking. It was a perfect recipe for the cooler weather. Enjoy!
3/4 pound boneless beef sirloin steak, cut into 1-inch cubes
3/4 pound tiny new potatoes, halved
1 package (9 ounces) frozen cut green beans (2 cups)
4 carrots, peeled and cut into 1-inch pieces
1 onion, cut into thin wedges
1 can (14 ounces) low-sodium beef broth
1 tablespoon Worcestershire sauce
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon black pepper
3 cans (8 ounces each) no-salt-added tomato sauce
1. Over medium-high heat, lightly coat a 4-quart pot with cooking spray; add beef. Cook 4 to 5 minutes, stirring frequently. Remove beef from pot using a slotted spoon and set aside.
2. Add potatoes, green beans, carrots, onion, broth, Worcestershire sauce, Italian seasoning, and pepper to the pot. Bring to a boil; reduce heat and simmer, covered, about 15 minutes, or until vegetables are tender.
3. Add tomato sauce to pot. Return to a boil; reduce heat and simmer, covered, for 10 minutes. Add beef; heat thoroughly and serve.
Happy Eating Friends! ~Trina