Best Rocky Mountain Sirloin Tip Steak Stew Recipes

ROCKY MOUNTAIN STEW

Steps:

• In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
• Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

THE BEST BEEF STEW

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

JAGER-EINTOPF (HUNTER'S BEEF STEW)

Steps:

• In a frypan saute onions and mushrooms in vegetable oil until soft.
• Add ground beef; saute mixture 3 to 4 minutes.
• Stir in broth; bring to a simmer.
• Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
• Peel the potatoes and boil them in salted water until tender, about 30 minutes.
• Drain and put through a food mill or grinder.
• Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
• Adjust seasonings to taste.
• Beat in eggs.
• Layer mixtures in a 1 1/2-quart buttered baking dish.
• Spread 1/3 of potatoes on bottom of dish.
• Top with 1/2 of the meat mixture.
• Continue with layers, ending with a layer of potatoes.
• Sprinkle the top with bread crumbs, and dot with remaining butter.
• Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

MOUNTAIN STEW

Steps:

• Heat the oil in a large soup pot over med-high heat; add in the onion and garlic; cook, stirring often, for 3-5 minutes or until the onion is soft.
• Add in the tomatoes with juices, bell pepper, cabbage, potatoes, chili powder, and cumin.
• Continue cooking, stirring often, for 3 minutes.
• Add in the vegetable broth, rice, and beans; cover and cook over low heat about 1-2 hours or until the soup is thick and rice is tender; season to taste with salt and pepper.
• Top with cheese and serve hot.

STOVE TOP SIRLOIN TIP BEEF STEW [REMIX]

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.

ULTIMATE BEEF STEW

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.