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May 022014

Dill Flavored Beef Stew And Shredded Carrot Gravy

First of all, let me apologize for our site being changed around so much lately. Husband is trying out new things because of the problems last week and if you think you’re going nuts every time you visit with us, you should try living with him!!! We still have not gotten things back to normal, as if that could ever happen in this household, but God love him as he is trying to make things better.

This recipe is a version of one I found in a book called Medley of Meats from the 1970’s and as a carrot lover I just had to try it my way! I also loved the idea of adding the dill for a nice flavor with the beef. The recipe sounds like it might have been derived from a German dish as it also calls for vinegar and by putting the onions in right from the get-go, the flavor of the meat and the gravy was superb………

I'm hungry just looking at it!

I’m hungry just looking at it!


5.0 from 1 reviews
Dill Flavored Sirloin Stew And Shredded Carrot Gravy
  • Flour for dredging meat
  • Salt and pepper to taste
  • 3 teas dill weed, divided
  • 3-4 lb. sirloin roast, cut into 1-inch chunks (chuck stew meat may be used instead)
  • Vegetable oil for browning
  • 1 large sweet onion sliced
  • 4 tbsp vinegar
  • Water
  • 1 cup medium shredded carrots plus 4 carrots peeled and sliced into 1-inch pieces
  1. Season the flour with desired amount of salt, pepper and the 1-1/2 teaspoon of dill weed; dredge pieces of meat.
  2. Heat enough oil in bottom of a Dutch oven and brown pieces of meat on all sides (more oil may be needed).
  3. Add sliced onions, remaining dill weed, vinegar, shredded carrots and enough water just to cover (more water may be necessary as stew cooks).
  4. Cover and simmer slowly for about 2 hours or until meat is almost tender.
  5. Add the sliced carrots and continue to simmer until carrots are tender, about another hour.
  6. If gravy is not thick enough, make a smooth paste of flour and enough water to make it pourable and slowly stir ample amount into the stew to make gravy to desired consistency, stirring constantly.
  7. Note: If using chuck stew meat instead, extra cooking time may be needed.


Well, I’m off to make my lasagna in my new/old lasagna pan to serve with our company tomorrow………….Enjoy and have a nice weekend if I don’t get back!
P.S. tomorrow is the Kentucky Derby and also Cinco de Mayo so have a nice Mint Julep Iced Tea during the big race and enjoy some Mexican food for dinner like my friend Bonnie’s Hamburger Skillet Pie With Jalapeno Corn Bread Topping, I think you’ll agree, it sounds perfect for the day……….

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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