Rocky Mountain Sirloin Tip Steak Stew
Savor the hearty comfort of Rocky Mountain Sirloin Tip Steak Stew, a flavor-packed recipe that transforms tender sirloin tip steak into a soul-warming meal. Perfectly seared beef cubes are simmered in a rich broth infused with tomato paste, Worcestershire sauce, and aromatic herbs like thyme, rosemary, and bay leaf. This savory base melds beautifully with earthy russet potatoes, sweet carrots, and crisp celery, creating a medley of textures and tastes. Thickened to perfection with a touch of flour, this slow-simmered stew is the ultimate dinner for chilly evenings. Serve with crusty bread or buttery mashed potatoes for a truly satisfying experience. With its simple preparation and robust flavors, this beef stew will quickly become a family favorite!
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Recipe Information
Ingredients
- 1.5 pounds sirloin tip steak
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 2 large russet potatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Cut the sirloin tip steak into bite-sized cubes and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Peel and dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into 1-inch pieces. Set aside.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, sear the steak cubes on all sides until browned, about 3-4 minutes per batch. Remove the browned steak and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the all-purpose flour and stir well to coat the onions and garlic. Cook for another 1 minute to remove the raw flour taste.
Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Return the browned steak to the pot, followed by the carrots, celery, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and the remaining salt and black pepper.
Stir everything together, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 75-90 minutes, stirring occasionally.
Check the stew for seasoning and adjust with additional salt or pepper if needed.
Discard the bay leaf, garnish with freshly chopped parsley, and serve warm with crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 6788 mg | 295% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 29.9 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 7778 mg | 165% | |
*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.
