Sirloin Beef Stew by Canadian Recipes of the Great White North

 Canadian Recipes of the Great White North

A great comfort food during the cold season is Northern Sirloin Beef Stew, a favorite in Canada.

Northern Sirloin Beef Stew with dumplings by Chef Bari

Ingredients

• 1/4 cup of Olive Oil or Grape-seed Oil ( Grape-seed Oil has a higher cooking temperature)
• 2 lbs of Sirloin Beef (medium cut- cube)
• 1 Large Sweet White Onion or 2 small ( medium cut- cube) 
• 3 Cloves of Fresh Garlic Minced
• 3 medium-sized Red Potatoes ( medium cut- cube)
• 5 medium-sized Carrots or 3 Large Carrots (medium cut- cube)
• 1 medium -sized turnip ( medium cut- cube)
• 2 tablespoons of tomato paste 
• 1- Whole can tomatoes
• 8 - 12 cups of beef or chicken stock ( you can use water if necessarily) 
• 1/4 cup of flour  
• Salt and Pepper to taste
• 2 Bay leaves 

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Method:

1. Use your favorite brazier Pot with lid that can be placed in the oven.  Pre-heat oven 375 degrees F.
2. Place on burner at medium-heat and add oil. Add Sirloin Beef and onions, saute' and season to taste. Stir with wooden spoon until brown.
3. Add carrots, turnips, potatoes and minced garlic. Saute' for a good five minutes. 
4. Remove from heat.
5. Add tomato paste, stir until well mixed. Return to heat and add flour, mix. 
6. Add Beef or Chicken Stock ( be sure to place in microwave at 2 minutes before adding)
7. Stir and bring to a light simmer ( If required - turn down burner)
8. Add Bay leaves 
9. Place brazier Pot in Oven uncovered for 1 1/2  hours ( Set timer for one hour and check - add more stock and stir if required)
10. If you find your stew too runny, prepare what is called a Slurry ( 1/4 cup of flour and 3/4 cup of stock or water - place in a closed container and shake until well mixed. Place brazier pot of stew back on burner of medium-low heat  and stir in slurry mixture. Cook and stir for another 10 - 15 minutes. Now its time to add your dumplings ... ( Dumplings recipe to come) 
11. If you're not serving dumplings - serve with fresh crusty bread.

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