- Beef Stew.jpg (35.8 KiB) Viewed 279 times
Preparation time: 25 minutes
Cooking time: 1¼ hours
Serves: 5
If served as five portions, provides 285 cals, 11g fat (of which 2g saturates), 10g sugar and 0.9g salt per portion.
Ingredients
- 1 tbsp canola oil
- 1 tbsp sugar
- 1½lb (24oz) beef top sirloin steak, cut into ¾ inch cubes
- 5 plum tomatoes, finely chopped
- 3 large carrots, cut into ½ inch slices
- 3 celery ribs, cut into ½ inch slices
- 4 green onions, chopped
- ¾ cup reduced sodium beef broth
- ¼ cup barbecue sauce
- ¼ cup reduced sodium soy sauce
- 2 tbsp steak sauce
- 1 tbsp garlic powder
- 1 tsp dried thyme
- ¼ tsp ground allspice
- ¼ tsp pepper
- ⅛ tsp hot pepper sauce
- 1 tbsp cornstarch
- 2 tbsp cold water
- Hot cooked rice or mashed potatoes (optional)
Method
1. In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides.
2. Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 - 1¼ hours.
3. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes.
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