60 Minute Oven Sirloin Steak Stew
Warm, hearty, and bursting with flavor, this 60-Minute Oven Sirloin Steak Stew is the ultimate comfort food for any night of the week. Tender cubes of sirloin steak are seared to perfection before being combined with a medley of wholesome vegetables, including carrots, celery, and russet potatoes, all enveloped in a rich, savory tomato-beef broth. Infused with fragrant dried thyme and rosemary, this oven-baked stew develops layers of depth in just 45 minutes of cooking time, thanks to the magic of a Dutch oven. Finished with a sprinkle of fresh parsley, this one-pot wonder is as satisfying as it is easy to prepare. Perfect for cozy family dinners, this hearty beef stew pairs beautifully with crusty bread or a simple side salad.
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Recipe Information
Ingredients
- 1 pound Sirloin steak
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 2 stalks Celery stalks
- 2 large Russet potatoes
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 3 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons All-purpose flour
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the sirloin steak into 1-inch cubes and season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or pot over medium-high heat.
Sear the steak cubes on all sides until browned, about 5-7 minutes. Remove the steak and set aside.
Dice the onion, slice the carrots and celery, and peel and cube the potatoes into 1-inch pieces.
In the same pot, sauté the diced onion over medium heat until translucent, about 3 minutes.
Mince the garlic cloves and add them to the pot, cooking for 1 minute until fragrant.
Stir in 2 tablespoons of tomato paste and sprinkle in 2 tablespoons of flour. Cook for 2 minutes, stirring frequently.
Slowly pour in the beef broth while stirring to avoid lumps. Add the Worcestershire sauce, dried thyme, and dried rosemary, and bring the mixture to a simmer.
Return the seared steak to the pot, then add the carrots, celery, and potatoes. Stir well to combine.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 45 minutes, or until the vegetables are tender and the beef is cooked through.
Carefully remove the pot from the oven and sprinkle freshly chopped parsley over the stew before serving.
Serve the stew hot with crusty bread or your favorite side dish. Enjoy!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
