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.
Recipe by Cooking With Mama at