Sirloin Stew with Roasted Vegetables

Sirloin Stew with Roasted Vegetables
Sirloin Stew with Roasted Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large carrots, sliced (1 inch)

  • 2

    ribs celery, sliced (1 inch)

  • 2

    large russet potatoes, peeled, cut into 3/4-inch pieces

  • 1

    medium onion, coarsely chopped

  • 2 1/2

    tablespoons olive oil, divided

  • 1 1/2

    lb. beef top sirloin steak, cut into 1-inch pieces

  • 2

    tablespoons butter, cut up

  • 4

    large garlic cloves, minced

  • 1

    medium shallot, minced

  • 2

    tablespoons all-purpose 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 fresh rosemary

  • 2

    sprigs fresh thyme

  • 2

    bay leaves

  • 1 1/4

    teaspoons kosher salt

  • 1/2

    teaspoon pepper

  • 1

    tablespoon lemon juice

Directions

1 Heat oven to 425ºF. Combine carrots, celery, potatoes, onion and 1 1/2 tablespoons of the oil in large bowl. Arrange on large rimmed baking sheet. 2 Bake 35 to 40 minutes or until vegetables are browned, stirring once. Remove vegetables; reduce oven temperature to 350ºF. 3 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. 4 Add butter to pot, stirring 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 pot. 5 Whisk in remaining 3 cups broth and cream. Stir in roasted vegetables, beef and any accumulated juices, rosemary, thyme, bay leaves, salt and pepper. 6 Bake at 350°F., covered, 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. 4 (1 1/2-cup) servings PER SERVING: 630 calories, 28.5 g total fat (12 g saturated fat), 51 g protein, 37.5 g carbohydrate, 150 mg cholesterol, 1085 mg sodium, 4 g fiber

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