Double The Beef Stew Recipe

Name: Double The Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 10 ounces, weight Beef Top Sirloin Steak, Cut Into Small Cubes; 1 pound Ground Beef; 1 Onion, Finely Diced; 32 ounces, fluid Beef Cooking Stock; 1-1/2 cup Spaghetti Sauce; 1 Sweet Potato, Peeled And Diced; 2 Red Potatoes, Peeled And Diced; 3 Carrots, Peeled And Diced; 1 teaspoon Sea Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/4 teaspoons Dried Basil; 1/4 teaspoons Dried Oregano; 2 Bay Leaves; 1/4 teaspoons Garlic Powder; 10-7/8 ounces, weight Frozen Peas; 8 ounces, weight Fresh White Button Mushrooms, Cleaned And Diced; 1 Tablespoon Cornstarch; 2 Tablespoons Water

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
10 ounces, weight Beef Top Sirloin Steak, Cut Into Small Cubes
1 pound Ground Beef
1 Onion, Finely Diced
32 ounces, fluid Beef Cooking Stock
1-1/2 cup Spaghetti Sauce
1 Sweet Potato, Peeled And Diced
2 Red Potatoes, Peeled And Diced
3 Carrots, Peeled And Diced
1 teaspoon Sea Salt
1/2 teaspoons Freshly Ground Black Pepper
1/4 teaspoons Dried Basil
1/4 teaspoons Dried Oregano
2 Bay Leaves
1/4 teaspoons Garlic Powder
10-7/8 ounces, weight Frozen Peas
8 ounces, weight Fresh White Button Mushrooms, Cleaned And Diced
1 Tablespoon Cornstarch
2 Tablespoons Water

1
Place the olive oil in a large Dutch oven, over high heat. Add the sirloin and cook until browned. Remove the browned sirloin; set aside. Add the ground beef and diced onion into the Dutch oven and cook until the ground beef is browned and the onions are soft and translucent.
2
Add the stock, spaghetti sauce, sirloin, sweet potatoes, red potatoes, carrots, salt, pepper, basil, oregano, bay leaves and garlic powder to the Dutch oven. Bring to a boil and then decrease the heat to low and cover. Cook for 1 1/2 hours, stirring every half an hour.
3
Add the peas and mushrooms, and then cook for an additional half an hour.
4
In a small bowl, combine the cornstarch and water, and then add it to the stew. Cook for 15 additional minutes. Remove the bay leaves before serving.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 10 ounces, weight Beef Top Sirloin Steak, Cut Into Small Cubes, 1 pound Ground Beef, 1 Onion, Finely Diced, and more.

Yes, Double The Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double The Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions