Best Stove Top Sirloin Tip Beef Stew Remix Recipes

CLASSIC STOVETOP BEEF STEW

Steps:

• Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
• Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
• Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat under the pot to bring the mixture to a boil. Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to LOW, cover, and simmer for 1 ½ hours, or until the beef is fork tender.
• Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
• Discard the bay leaf before serving.

REMIX SIRLOIN TIP BEEF STROGANOFF

Steps:

• 1. These are the main ingredients used in the recipe aside from the Roast Beef.
• 2. Slice the beef into nice size strips & set aside till needed.
• 3. Add the flour to a reclosable bag, then add in paprika, and shake to blend together.
• 4. Now add in the beef strips and close bag and shake until all of the beef strips are coated evenly.
• 5. Add olive oil to a large skillet, I used a 16 inch skillet. Heat over medium high heat. Add in the beef strips and cook until meat browns on all sides, then add in the sliced onions and pepper strips. Cover skillet with lid, reduce heat and allow the onions and peppers to cook about 5-10 minutes.
• 6. Remove the lid then add in the beef broth, cover again and allow to simmer about 15 minutes. Then add in the sliced mushrooms, both cans of soup, stir till blended together, add spices as desired to taste, then continue cooking until mixture is thick and rich, an additional 15 minutes or so. TASTE ADD AND ADJUST SPICES IF NEEDED ACCORDING TO TASTE.
• 7. Then add in the sour cream, turn off heat, and stir till blended together. Serve over noodles, or other type pasta, or rice.

EASY STOVETOP BEEF STEW

Steps:

• Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
• Allow meat and cornstarch mix to sit on the counter for an hour.
• Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
• Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
• Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
• Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
• Add the chopped garlic to the pot and stir for one minute.
• Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
• Bring the meat mixture to a low simmer, cover, and cook for an hour.
• At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
• Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
• In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
• Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!

60 MINUTE OVEN SIRLOIN STEAK STEW

Steps:

• Combine first five ingredients in metal 13 x 9 x 2-inch baking pan.
• In a medium bowl, combine remaining ingredients with a whisk.
• Pour over meat and vegetables.
• Cover baking pan with aluminum foil.
• Bake in preheated 400 degree oven 40 minutes.
• Carefully uncover and stir meat and vegetables.
• Cover and bake an additional 20 minutes.
• Uncover and stir stew before serving.

ROCKY MOUNTAIN SIRLOIN TIP STEAK 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.

CHUNKY SIRLOIN BEEF STEW

Steps:

• In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.