Rachael Ray's Sunday Beef for Weeknight Recipe

Name: Rachael Ray's Sunday Beef for Weeknight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 24 ounces beef sirloin, cut into 4 - 6oz steaks; salt and pepper; 1 leek, trimmed; 2 tablespoons butter, cut in small cubes; 3 garlic cloves, smashed; 1 carrot, 1/2-inch cubes; 2 celery ribs, with green tops, chopped; 1 lb red potatoes, quartered; 4 sprigs fresh thyme; 2 bay leaves; 2 tablespoons all-purpose flour; 1 cup dry red wine or 1 cup broth; 2 cups beef stock; 1 tablespoon grape jelly or 1 tablespoon red currant jelly

Servings: persons

2 tablespoons extra virgin olive oil
24 ounces beef sirloin, cut into 4 - 6oz steaks
salt and pepper
1 leek, trimmed
2 tablespoons butter, cut in small cubes
3 garlic cloves, smashed
1 carrot, 1/2-inch cubes
2 celery ribs, with green tops, chopped
1 lb red potatoes, quartered
4 sprigs fresh thyme
2 bay leaves
2 tablespoons all-purpose flour
1 cup dry red wine or 1 cup broth
2 cups beef stock
1 tablespoon grape jelly or 1 tablespoon red currant jelly

1
Heat a deep, heavy bottomed skillet over high heat, then add 1 Tablespoons extra virgin olive oil.
2
Season meat with salt and pepper, then caramelize the meat 2 minutes on each side.
3
Cut leek lengthwise, then cut into 1/2 inch slices across.
4
Wash under running water in colander, separating all the layers, drain well.
5
Remove steaks from pan and reduce heat to medium high.
6
Add butter to the pan and the leeks, garlic, carrot, celery and potatoes.
7
Season veggies with salt and pepper.
8
Add thyme and bay leaves.
9
Saute veggies 10 minutes.
10
Add flour, cook 1 minute.
11
Whisk in red wine and reduce 1 minute.
12
Whisk in broth and bring to a bubble.
13
Stir in jelly.
14
Slide meat into pan.
15
Simmer over medium heat 1 to 10 minutes.
16
(After cooking the steaks, and letting them rest a few minutes, I cube the meat.
17
We serve this stew-style in big shallow bowls.
18
It's easier for us to have the meat cubed into bite sized portions.
19
).

840

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 24 ounces beef sirloin, cut into 4 - 6oz steaks, salt and pepper, 1 leek, trimmed, and more.

Yes, Rachael Ray's Sunday Beef for Weeknight falls under the Meat & Poultry 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!

Rachael Ray's Sunday Beef for Weeknight

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions