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stove top sirloin tip beef stew [remix]

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this delicious & flavorful Beef Stew from cold left over Sirloin Tip Roast. I used EVERYTHING I had served with the ROAST, IN THIS RECIPE to create the BEEF STEW. MY MOTTO RECREATE & REUSE, to make something totally different from the original. The Au Jus, mixed veggies, cold mashed potatoes,& the onions, in addition to other veggies, mushrooms, celery, onions, carrots, frozen peas, Irish Stout Beer, Tomato Paste & Beef Broth. Cooked LOW & SLOW on the stove top to create a thick & rich beef broth. Served with a Hot CRUSTY BACON & CARAWAY BREAD made dinner delicious & complete.

(1 rating)
yield serving(s)
prep time 35 Min
cook time 2 Hr
method Stove Top

Ingredients For stove top sirloin tip beef stew [remix]

  • 8 c
    left over sirloin tip roast, cubed into bite size pieces
  • 4 stalk
    celery, chopped
  • 1 lb
    baby carrots cut up
  • 8 oz
    canned sliced mushrooms, undrained
  • 2 lg
    onions, chopped
  • 2
    bay leaves
  • cold mixed veggies, (what ever you have left over)
  • 2 c
    au jus, left over from roast dinner
  • onion wedges from left over roast
  • 3 1/2 c
    cold mashed potatoes, left over from roast beef dinner
  • 1 can
    6 oz. tomato paste (not tomato sauce)
  • 2 Tbsp
    olive or canola oil
  • 1 bottle
    12 oz. guinness dark beer
  • 32 oz
    beef broth
  • 1 lb
    frozen peas

How To Make stove top sirloin tip beef stew [remix]

  • 1
    I started this stew in my Dutch oven, because it hold the heat in and hastens the cooking time. Using the tomato paste helps to thicken the broth in the stew, as well as the mashed potatoes. The amounts in this recipe is what I had, you can vary the amounts and variety of what you have on hand.
  • 2
    In a Dutch oven, over medium high heat, add the chopped celery and then add the carrots, and stir & continue to cook for about 10 minutes.
  • 3
    Next add the bay leaves and chopped onion, stir again and continue to cook.
  • 4
    Add the cubed sirloin Tip Roast, stir to mix, then cover and continue to cook over medium low heat, stirring occasionally to prevent sticking. Add the sliced mushrooms, and stir to blend together.
  • 5
    Add the remaining left over veggies, & tomato paste.
  • 6
    Then add the Beer, or may use a red wine if desired. Add the frozen peas. Continue to cook over low heat.
  • 7
    Now add the beef broth, Au Jus and stir to blend. Add the cold mashed potatoes, and stir to blend in with other ingredients. At this point I had to switch to a larger pot. I continued to let it cook over low heat , stirring occasionally to prevent it from sticking. I did not need to add any additional spices, but you can if desired.
  • 8
    The beef stew cooked for a total of about 2 hours. I made a BACON & CARAWAY CRUSTY BREAD TO SERVE WITH THIS STEW. I will post the recipe, if you would like to try it. It is a simple RUSTIC BREAD that DOES NOT USE YEAST, & ONLY TAKES 45 MINUTES TO BAKE. It was perfect with this stew.
  • 9
    This is the larger pot I had to switch too, after adding the cold mashed Potatoes.
  • 10
    A large bowl of this stew , on a Rainy day like today, with a warm piece of Crusty Bread and it hits the tummy just right.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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