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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is my adaptation of Rachaei Ray's Mom's Beef Stew. It super simple to make and the apple juice tenderizes the meat and gives it a wonderful flavor. Add whatever veggies you want. I sometimes include mushrooms. Enjoy Ingredients:
2 tablespoons extra virgin olive oil (extra-virgin olive oil) |
3 tablespoons butter |
2 lbs top sirloin steaks, trimmed and cut into 11/2-inch cubes |
1 dash salt and black pepper |
1/2 teaspoon garlic salt |
1 large onion, chopped |
6 -8 small red potatoes, unpleeled and cubed |
2 medium carrots, peeled and sliced |
1 (8 ounce) can corn or 1 (8 ounce) can peas, drained |
4 tablespoons all-purpose flour |
2 cups apple cider |
1 (15 ounce) can beef broth |
Directions:
1. Chop onion and brown in EVOO and butter.
2. Add top sirloin.
3. Brown for 7-8 minutes, stirring occasionally.
4. Add diced potatoes and carrots.
5. Add salt and pepper and garlic.
6. Sprinkle with flour, stiring until blended.
7. Add broth and apple juice.
8. Bake at 425 for 50 minutes.
9. 5 minute before serving, add canned corn or peas.
10. Serve and enjoy.
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