Ingredients
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1 tablespoon canola oil
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1 tablespoon sugar
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1 1/2 lbs boneless beef top sirloin steaks, cut into 3/4 inch cubes
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5 plum tomatoes, finely chopped
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3 large carrots, cut into 1/2 inch slices
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3 celery ribs, cut into 1/2 inch slices
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4 green onions, chopped
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1/4 cup barbecue sauce
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3/4 cup reduced-sodium beef broth
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1/4 cup reduced sodium soy sauce
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2 tablespoons steak sauce
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1 tablespoon garlic powder
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1 teaspoon dried thyme
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1/4 teaspoon ground allspice
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1/4 teaspoon pepper
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1/8 teaspoon hot pepper sauce
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1 tablespoon cornstarch
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2 tablespoons cold water
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hot cooked rice or mashed potatoes
Instructions
- In a dutch oven, heat oil over medium-high heat.
- Add sugar; cook and stir for 1 minute or until lightly browned.
- Add beef and brown on all sides.
- Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce, and seasonings.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 to 1 1/4 hours or until meat and vegetables are tender.
- Combine cornstarch and water until smooth; stir into stew.
- Bring to a boil and stir for 2 minutes or until thickened.
- Serve with rice or potatoes if desired.