Sirloin Vegetable Stew

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 229
  • Fat: 5.5g
  • Saturated fat: 1.9g
  • Protein: 21.3g
  • Carbohydrate: 23.2g
  • Cholesterol: 52mg
  • Iron: 3.9mg
  • Sodium: 1090mg
  • Calories from fat: 22%
  • Fiber: 3.4g
  • Calcium: 26mg


  • 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


  1. 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.
  2. 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.
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