Sirloin and Vegetable Stew
One day my husband asked why I don't put peas and corn in my beef stew. I simply answered that I never thought to add them. The next week I made this beef stew. Even though I amnot a fan of pease, it turned out pretty good.
Ingredients
1 1/2 pounds petite sirloin, cut into bite size pieces2 teaspoons seasoned salt
1 teaspoon celery salt2 teaspoons ground black pepper2 teaspoons garlic powder
1 tablespoon paprika6 tablespoons flour
3 tablespoons butter, divided
1 small sweet onion, chopped4 yukon gold potatoes, cut into bite size pieces8 ounces carrots, cut into 1/4" pieces8 ounces fresh green beans, cut into 1/2" pieces
3 cups beef broth1 cup frozen corn
1 cup frozen peas
Directions
Place beef in a large plastic bag. Add flour, salt, pepper, celery salt, and paprika. Seal bag. Shake contents of bag until beef is completely coated.
In a 5 quart saucepan, heat 2 tablespoons butter over medium heat. Add beef to pan. Save remaining flour. Cook beef for 3 - 4 minutes. Remove beef from pan and set aside. Add 1 tablespoon butter to pan. Add onions to pan and cook for 3 - 4 minutes. Add carrots and green beans to pan. Cook for 8 minutes. Sprinkle one tablespoon of saved flour over vegetables. Mix well. Add potatoes and beef broth to pan, reduce heat to medium low, and cook for 10 minutes.
Add beef to pan, cover and cook, for 1 hour.
Add corn and peas to pan. Cook for 10 minutes.
Nutrition FactsServings: 6Amount per serving Calories 478% Daily Value*Total Fat 14.4g 18%Saturated Fat 6.7g 33%Cholesterol 117mg 39%Sodium 1070mg 47%Total Carbohydrate 44.6g 16%Dietary Fiber 7.1g 25%Total Sugars 6.5g Protein 43.8g Vitamin D 4mcg 20%Calcium 66mg 5%Iron 25mg 138%Potassium 1416mg 30%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.