STOVE TOP SIRLOIN TIP BEEF STEW [REMIX]

Stove Top Sirloin Tip Beef Stew [REMIX] image

I created this delicious & flavorful Beef Stew from cold left over Sirloin Tip Roast. I used EVERYTHING I had served with the ROAST, IN THIS RECIPE to create the BEEF STEW. MY MOTTO RECREATE & REUSE, to make something totally different from the original. The Au Jus, mixed veggies, cold mashed potatoes,& the onions, in addition...

Provided by Rose Mary Mogan

Time 2h35m

Number Of Ingredients 15

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Ingredients

8 c left over sirloin tip roast, cubed into bite size pieces
4 stalk(s) celery, chopped
1 lb baby carrots cut up
8 oz canned sliced mushrooms, undrained
2 large onions, chopped
2 bay leaves
cold mixed veggies, (what ever you have left over)
2 c au jus, left over from roast dinner
onion wedges from left over roast
3 1/2 c cold mashed potatoes, left over from roast beef dinner
1 can(s) 6 oz. tomato paste (not tomato sauce)
2 Tbsp olive or canola oil
1 bottle 12 oz. guinness dark beer
32 oz beef broth
1 lb frozen peas

Steps:

1. I started this stew in my Dutch oven, because it hold the heat in and hastens the cooking time. Using the tomato paste helps to thicken the broth in the stew, as well as the mashed potatoes. The amounts in this recipe is what I had, you can vary the amounts and variety of what you have on hand.
2. In a Dutch oven, over medium high heat, add the chopped celery and then add the carrots, and stir & continue to cook for about 10 minutes.
3. Next add the bay leaves and chopped onion, stir again and continue to cook.
4. Add the cubed sirloin Tip Roast, stir to mix, then cover and continue to cook over medium low heat, stirring occasionally to prevent sticking. Add the sliced mushrooms, and stir to blend together.
5. Add the remaining left over veggies, & tomato paste.
6. Then add the Beer, or may use a red wine if desired. Add the frozen peas. Continue to cook over low heat.
7. Now add the beef broth, Au Jus and stir to blend. Add the cold mashed potatoes, and stir to blend in with other ingredients. At this point I had to switch to a larger pot. I continued to let it cook over low heat , stirring occasionally to prevent it from sticking. I did not need to add any additional spices, but you can if desired.
8. The beef stew cooked for a total of about 2 hours. I made a BACON & CARAWAY CRUSTY BREAD TO SERVE WITH THIS STEW. I will post the recipe, if you would like to try it. It is a simple RUSTIC BREAD that DOES NOT USE YEAST, & ONLY TAKES 45 MINUTES TO BAKE. It was perfect with this stew.
9. This is the larger pot I had to switch too, after adding the cold mashed Potatoes.
10. A large bowl of this stew , on a Rainy day like today, with a warm piece of Crusty Bread and it hits the tummy just right.