Sirloin Stew
Nothing makes me happier than cooking meals that are both delicious and economical. As a matter of fact, my Sirloin Stew recipe fits both of those categories. It is the first recipe in the Buy 1 Rump Roast Cook 3 Yummy Meals series. Can you believe you can get 3 delicious meals from one rump roast? The proof is in the post: Sirloin Stew (today’s recipe), Fajita Sliders (tomorrows recipe) and Cast Iron Seared Sirloins (the final recipe of the series). What I love about Sirloin Stew is that it is a comfort food recipe that is perfect for Fall.
In case you didn’t already know, Fall is my favorite time of the year by the way! While driving to Guntersville the other day, I was pleasantly surprised to see leaves that have already started to turn and “Fall”. In fact, I was so excited that I went out and bought some gorgeous apples for an Apple Pie Recipe that I will be posting so make sure and check back for that recipe.
- ½ Pound Rump Roast, cut in 1 inch cubes
- 3-4 Tablespoons Olive Oil
- 1 Onion, chopped
- 3 Tomatoes, chopped
- 4 Potatoes, cut into 1 inch cubes
- 1 Can Margaret Holmes Tomatoes, Okra, and Corn
- 1 Teaspoon Cumin
- 2 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Ginger
- 2 Teaspoons Salt
- 1 Teaspoon Maras Pepper or Crushed Red Pepper
- 1 Cup of Water
- Cut the meat into cubes and sprinkle on the cumin, onion powder, garlic powder, ground ginger, Maras Pepper and 1 teaspoon salt and rub into the meat. Set aside.
- Saute the chopped onion in the olive oil until translucent.
- Turn heat to high and add the cubed meat.
- Saute until well browned.
- Add in the chopped tomatoes and cook 4-5 minutes.
- Add in the water and the can of tomatoes, okra and corn. Season with remaining 1 teaspoon salt adding more or less to taste.
- Simmer for 20 minutes then add in the potatoes and cook for 20 minutes more.
