Sirloin Steak stew
Stew is one of the easiest dishes to prepare when using the slow cooker, any dish is easy to prepare and cook in it for that matter!
No matter what you’re making you get all of your ingredients in to the pot, mix everything, close the lid and let the pot do all the work for you!
I had a top sirloin steak and I was trying to figure out how to prepare it… I wanted to grill it with grilled vegetables as a side dish but that was out of the question, it was 32 degrees outside and the wind was 15 miles an hour… And I did not reallyyyyyy care to grill it inside as the crazy fire alarm will lose its mind and I am forced to open windows and doors and that would have defeat the purpose of not grilling outside… the house will become a freezer!!! And to be honest with you I really, really, really did not feel like cleaning my stove after all that mess…
What to do with it? I decided to make it easy on my self, the crazy alarm and keeping my stove nice, clean and shiny by cooking it as a stew with canned ingredients that I had on hand in my pantry.
Recipe created!! Three hours later and dinner was ready…After dinner I wished I had more of this mouth-watering stew to have as a leftovers for tomorrow’s lunch, it was so delicious that we eat it all!! the tomato’s with the jalapeño peppers made the delicious sauce just spicy enough to enjoy it… all the other spices, and the olives complemented the beef so well that left us wanting more and more…
I paired it with multi grain rice, but if the rice is not on your menu or you don’t care to serve it with the stew, a warm pitta bread or any other bread is needed for sure to soak up the delicious sauce.
For the stew
2 lb. top sirloin steak
1 can 14.5 oz. diced tomato with jalapeño pepper
1 can 14.5 oz. cut green beans drained
1 can 3.8 oz. sliced black olives drained
1 can 8 oz. tomato sauce
1 tbsp. garlic powder
1/4 tbsp. sea salt
1/2 tbsp. black pepper
1/4 tsp. turmeric
1/4 tsp. paprika
1/2-1 cup turkey low sodium broth or water
1 stick of cinnamon
1/2 tbsp. onion powder
2 tbsp. dry parsley flakes
1/4 tbsp. cumin
1/2 tbsp. ground coriander
1/4 tsp. red pepper flakes
For the rice
2 cups multigrain rice
2 tbsp. olive oil
3 1/2 cups of turkey broth or water
1 tsp sea salt
Into a slow cooker insert add sirloin steak, tomato’s with Jalapeño including the juice, add the rest of the stew ingredients, mix well to make sure the is beef completely covered from top to bottom…
Cover the pot, turn the unit on high and set it for three hours…
Half an hour before the time is up cook the rice… Rinse it and drain it well…
In a non-stick pot heat the olive oil add the rice and toast it for a minute.
Add salt and turkey broth or water, stir well to combine, cover and bring to boil…lower the heat and simmer for 20 minuets or until the broth is completely evaporated. Let it stand covered for 15 minuets, fluff with a fork before serving…
Note: I didn’t add any fat or oil to the stew the steak had some marbling of fat in it and that was enough for us…