SIRLOIN STEW WITH ROASTED VEGETABLES

By JoyceW-2

Ingredients

• 2 large carrots, sliced (1 inch)
• 2 ribs celery, sliced (1 inch)
• 2 large potatoes, peeled, cut into 3/4 inch pieces
• 1 medium onion, coarsely chopped
• 2 1/2 tablespoons olive oil, divided
• 1 1/2 pounds beef top sirloin steak, cut into 1 inch pieces
• 2 tablespoons margarine, cut up
• 4 large garlic cloves, minced
• 1 medium shallot, minced
• 2 tablespoons flour
• 4 cups lower-sodium beef broth, divided
• 1/3 cup red wine or additional beef broth
• 1/3 cup heavy whipping cream
• 2 sprigs rosemary
• 2 springs thyme
• 2 bay leaves
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon lemon juice

Details

Servings 4

Preparation

Step 1

Heat oven to 425° F. Combine carrots, celery, potatoes, onion and 1 1/2 tablespoons of the oil in large bowl. Arrange on large rimmed baking sheet.

Bake 35 to 40 minutes or until vegetables are browned, stirring once. Remove vegetables; reduce oven temperature to 350° F.

Meanwhile, heat large ovenproof pot over medium-high heat until hot. Add remaining 1 tablespoon oil; heat until hot. Cook beef, in batches, 7 to 8 minutes or until browned on all sides. Remove beef.

Add margarine to pot, sitrring until melted. Add garlic and shallot; cook 30 seconds or until fragrant, stirring constantly. Stir in flour; cook 1 to 2 minutes or until browned, stirring constantly. Whisk in 1 cup of the broth and wine; bring to a boil, stirring to scrape up any browned bits from bottom of pan.

Whisk in remaining 3 cups broth and cream. Stir in roasted vegetables, beef and any accumulated juices, rosemary, thyme, bay leaves, salt and pepper.

Bake at 350° F, uncovered, for 1 hour or until beef is tender. Remove beef and vegetables with slotted spoon. Place pot over high heat; bring sauce to a boil. Boil 5 minutes or until slightly thickened. Stir in lemon juice. Return beef and vegetables to pot; cook 30 to 60 seconds, or until hot.