Italian Sirloin Stew Recipe


Health IndexAverageServings4
Interest Group


 Beef boneless steak1 Pound, cut 1 inch thick
 Garlic clove1 Large, crushed
 Olive oil2 Tablespoon, divided
 Onions2 Medium, cut into 0.25 inch slices
 Dried basil leaves1 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 Canned tomatoes14 1⁄2 Ounce, undrained
 Beef broth1 Cup (16 tbs) (Ready To Serve)
 Zucchini2 Medium, cut into 0.25 inch slices
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size

Calories 320 Calories from Fat 127

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 54.2 mg

Sodium 1014.1 mg42.3%

Total Carbohydrates 22 g7.3%

Dietary Fiber 5.2 g21%

Sugars 6.6 g

Protein 29 g57%

Vitamin A 21.5% Vitamin C 55.2%

Calcium 17.1% Iron 21.5%

*Based on a 2000 Calorie diet


Cut beef steak into 1/4 inch thick strips; cut each strip into 1 inch pieces.
Combine garlic with1 tbs.oil; stir into beef and reserve.
Saute onion in remaining oil in lg.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 lg.nonstick skillet over medium low heat.
Cook and stir beef 1-2 minutes; add to sauce.
Stir 2 tsps.cornstarch dissolved in 2 tbs.water into stew and cook until slightly thickened, about 2 minutes.
Sprinkle with grated cheese, if desired.
Serving suggestion: Serve with toasted garlic bread.