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Oct 302013

Country Sirloin Stew

It’s starting to heat up again, but I had just bought a sirloin tip roast and was craving a nice big pot of stew! Now don’t laugh at my old Master Maid cast aluminum cooking vessel that I cooked it in but I have a special bond with it. You see that old Dutch oven was given to me by my mom and it was, as I believe, a wedding gift when her and my dad got married, so it is very near and dear to me! Well I’m off on a tangent again, guess being away for awhile hasn’t changed me a bit, ha ha! This recipe is just a basic stew, but I use salt pork for browning the meat. It gives it a unique flavor and helps give me a little more fat for making the gravy as the sirloin is quite lean.

stew 002

Stew pot

Kenny's biscuit - smothered with stew..Yum!

Kenny’s biscuit – smothered with stew..Yum!


5.0 from 1 reviews
Country Sirloin Stew
  • 3 oz salt pork, diced
  • 2 lbs sirloin tip roast, cut into 1 inch cubes (chuck may be used instead, but I like the more tender cut of sirloin)
  • 2 cloves of garlic, minced
  • 2 large beef bouillon cubes
  • ½ teas dried basil
  • 1-1/2 tbsp dried parsley
  • Salt and pepper to taste
  • 5 medium red potatoes, peeled and diced
  • 6 carrots, peeled and cut into 1-inch pieces
  • 3 medium yellow onions, peeled and quartered
  • Flour and water mixed to make a paste for gravy about 2 tbsp to a ¼ cup of water, I use more to make a thicker gravy
  1. Saute pork over low heat in your Dutch oven until nicely browned and crunchy, at this point you can leave it in or remove it (I removed mine and husband had something to nibble on while I finished).
  2. Brown meat in the grease from the pork until nicely browned on all sides adding the garlic when meat is almost done.
  3. Cover meat with hot water and add the bouillon cubes and spices; cover and simmer for about 1-2 hours or until meat is tender (timing depends on the cut of meat you use).
  4. When meat is done, remove to platter and keep warm.
  5. Turn heat up and add veggies, cooking for about 15 minutes or until tender; remove to serving platter with the meat.
  6. Slowly stir in the flour mixture to the cooking liquid, stirring constantly until gravy has thickened. If thicker gravy is desired, add more flour mixed with water.


Feel free to adjust the veggies to your liking as I know some of my buddies out there don’t eat onions! Hope you enjoy as I am off to package up 12 pounds of freshly made sausage that we ground up yesterday, yes I  have my kitchen back again………..I’m a happy camper!

P.S. Kenny was wondering…what wine would go good with this stew?  Anyone?

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  2 Responses to “Country Sirloin Stew”

Comments (2)
  1. I wish I had the history of all the old stuff in my kitchen, matter-of-fact my whole house! And yes, every time I use that pot, I can’t help but think of my mom and wonder what she cooked in it! Thanks Bonnie, Regina……….

  2. Love the history behind the pot…know you treasure it! Yummy stew…good for these cool days!

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