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Italian Sirloin Stew
Great all year round.

Prep: 5 minutes
Cook: 25 minutes
Servings: Serves 4
1 lb. boneless beef sirloin steak, cut 1 inch thick
1 clove garlic, crushed
2 Tbsp. olive oil, divided
2 medium onions, cut into 1/4-inch slices
1 tsp. dried basil leaves
1/8 tsp. ground red pepper
1 can (14-1/2 oz) tomatoes, undrained
1 cup ready-to-serve beef broth
2 medium zucchini, cut into 1/4-inch slices
2 tsp. cornstarch
2 tsp. water
-- grated Parmesan cheese, optional

Cut beef steak into 1/4-inch thick strips; cut each strip into 1-inch pieces.
Combine garlic with 1 Tbsp. oil; stir into beef and reserve. Saute onion in remaining oil in large saucepan 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover, reduce heat and simmer 15 minutes.
Meanwhile heat large nonstick skillet over medium-high heat. Cook and stir beef 1-2 minutes; add to sauce. Dissolve cornstarch in 2 tsp. water.
Stir dissolved cornstarch into stew and cook until slightly thickened, about 2 minutes.
Sprinkle with grated cheese, if desired.