Sirloin Vegetable Stew



4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 229
Fat 5.5 g
Satfat 1.9 g
Protein 21.3 g
Carbohydrate 23.2 g
Cholesterol 52 mg
Iron 3.9 mg
Sodium 1090 mg
Caloriesfromfat 22 %
Fiber 3.4 g
Calcium 26 mg


3/4 pound lean boneless top sirloin steak, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 (16-ounce) bag frozen stewing vegetables
1 (16-ounce) bag frozen pepper stirfry, thawed
1 (8-ounce) package fresh whole mushrooms
1/4 cup dry red wine
1/4 cup water, divided
1 tablespoon Worcestershire sauce
1 tablespoon beef-flavored bouillon granules
2 teaspoons cornstarch
2 tablespoons ketchup


Heat a Dutch oven over medium-high heat. Sprinkle steak with salt and pepper; coat with cooking spray. Add steak to pan; cook 2 minutes or until browned, stirring frequently. Add stewing vegetables, next 3 ingredients, 3 tablespoons water, Worcestershire sauce, and bouillon granules; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until vegetables are tender.

Combine cornstarch and remaining 1 tablespoon water; stir in ketchup until smooth. Add ketchup mixture to steak mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes or until slightly thickened.