Italian Sirloin Stew

back

browse more recipes

Italian Sirloin Stew
Great all year round.

Prep: 5 minutes
Cook: 25 minutes
Servings: Serves 4

1 lb. boneless beef sirloin steak, cut 1 inch thick

1 clove garlic, crushed

2 Tbsp. olive oil, divided

2 medium onions, cut into 1/4-inch slices

1 tsp. dried basil leaves

1/8 tsp. ground red pepper

1 can (14-1/2 oz) tomatoes, undrained

1 cup ready-to-serve beef broth

2 medium zucchini, cut into 1/4-inch slices

2 tsp. cornstarch

2 tsp. water

-- grated Parmesan cheese, optional

	Cut beef steak into 1/4-inch thick strips; cut each strip into 1-inch pieces.
	Combine garlic with 1 Tbsp. oil; stir into beef and reserve. Saute onion in remaining oil in large saucepan 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover, reduce heat and simmer 15 minutes.
	Meanwhile heat large nonstick skillet over medium-high heat. Cook and stir beef 1-2 minutes; add to sauce. Dissolve cornstarch in 2 tsp. water.
	Stir dissolved cornstarch into stew and cook until slightly thickened, about 2 minutes.
	Sprinkle with grated cheese, if desired.

Serve with salad and toasted garlic bread.