Chunky Sirloin Beef Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and brown the beef chunks on all sides.
• STEP 2.Remove the beef from the pot and set aside.
• STEP 3.In the same pot, add onions, carrots, and garlic, and cook until softened.
• STEP 4.Add tomato paste and cook for a minute, stirring constantly.
• STEP 5.Return the beef to the pot and add beef broth, red wine, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
• STEP 6.Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours or until the beef is tender.
• STEP 7.Add potatoes and continue to simmer for another 30 minutes or until the potatoes are cooked through.
• STEP 8.Remove the bay leaves and thyme sprigs before serving.
• STEP 9.Serve the stew hot with crusty bread or mashed potatoes.

Cooking Tips

• For extra flavor, you can marinate the beef chunks in red wine and herbs overnight.
• If you prefer a thicker stew, you can mix flour or cornstarch with water and add it to the stew to thicken the broth.
• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Reheat the stew in a pot over medium heat until warmed through.
• Serve with crusty bread or mashed potatoes for a complete meal.
• You can freeze the stew in individual portions for up to 3 months.