THURSDAY, APRIL 10, 2025 26 COOKBOOK THE GLEANER | • 1 tablespoon canola oil • 1 tablespoon sugar • 1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes • 5 plum tomatoes, finely chopped • 3 large carrots, cut into 1/2-inch slices • 3 celery ribs, cut into 1/2-inch slices • 4 green onions, chopped • 3/4 cup reduced-sodium beef broth • 1/4 cup barbecue sauce • 1/4 cup reduced-sodium soy sauce • 2 tablespoons steak sauce • 1 tablespoon garlic powder • 1 teaspoon dried thyme • 1/4 teaspoon ground allspice • 1/4 teaspoon pepper • 1/8 teaspoon hot pepper sauce • 1 tablespoon cornstarch • 2 tablespoons cold water • Optional: Hot cooked rice or mashed potatoes Beef Stew METHOD 1. In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. 2. Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours. 3. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Source: www. tasteofhome. com
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