Old Fashioned Beef Stew Slow Cooker With Mushrooms And Onions Ball-Tip Steak Stew With Mushrooms and Sherry

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Ball-Tip Steak Stew With Mushrooms and Sherry

I often buy top-tip steaks because they are less expensive than other steaks. This cut comes from the top round or sirloin. It is not as tender as other steaks, such as t-bone, and requires careful preparation. Top-tip steaks accept rubs and marinades well. They can be charcoal, pan-grilled, or braised.

This cut has a good taste. Some steaks are an inch and a half or more thick. Before cooking the thick steaks in a cast iron skillet, I cut them in half horizontally for convenience. The severity of this cut ranges from hard to chew, to coarse, to very soft. However, it is not as tender as tenderloin or t-bone.

There is an old butcher shop in my town and I love going there because the meat is amazing and the staff are friendly. Recently I bought top-tip steaks and they were huge, seven inches long and two inches thick. How should I make them? I decided to use the meat for the stew and the recipe I made came from the ingredients on hand.

I had a box of fresh mushrooms in the fridge and decided to add them to the stew. I also had a large package of roma tomatoes, the result of shopping at a discount store, for a couple of tomatoes. Although we regularly ate tomatoes, I was afraid that the rest would spoil, so I decided to add them to the stew.

You can make this recipe in a Dutch oven or in a slow cooker. I chose the slow cooking method and the stew was delicious. We ate it for two meals and I froze the rest. Serve with crackers, or crusty bread, and a tossed green salad. This recipe makes about eight servings.

INGREDIENTS

2-2 1/2 pounds top-tip steak

2 teaspoons of reduced sodium salt

1/2 teaspoon freshly ground pepper

1 1/2 teaspoons of onion powder

1 teaspoon of garlic powder

1/3 cup all-purpose flour

Olive oil (as needed)

3 cups of reduced sodium beef broth

4 tablespoons of tomato paste

1 1/2 teaspoons reduced sodium soy sauce

2 teaspoons of Worcestershire sauce

1/2 cup extra dry sherry

8-oz box button mushrooms, cleaned and quartered

2 cups frozen, French green beans

2 large Roma tomatoes, chopped

4 tablespoons cornstarch (or more)

Cold water

AWA

1. Place the pan in the slow cooker.

2. Cut the steaks into 1 1/2-inch cubes.

3. Chop the tomatoes and set aside.

4. Combine salt, pepper, onion powder, garlic powder, and flour in a plastic zipper bag. Add the meat, zip closed, and toss until the cubes are well coated in the flour mixture.

5. Pour about 2 tablespoons of olive oil into the pan. Brown the meat in small batches over medium heat, transferring each batch to the slow cooker.

6. Add the beef, tomato, soy sauce, Worcestershire sauce and sherry to the pan. Heat to steam and pour over steak.

7. Stir the green beans and chopped tomatoes into the meat mixture with a meat tongs.

8. Cover and cook on high. Cook for 1 hour.

9. Lower the oven and cook for another 3 hours.

10. Put the cornstarch in a small bowl. Blend in cold water until the mixture forms a thin paste. Pour in the stew and cook for a few more minutes, stirring with a rubber spatula, until thickened. If necessary, add a pinch of corn. Relax!

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