Sunday Beef for Weeknights This is a Monday through

Name: Sunday Beef for Weeknights This is a Monday through Friday alternative to spare ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 24 ounces beef sirloin, cut into 4 (6-ounce) lean, trimmed steaks; Salt and pepper; 1 leek, trimmed; 2 tablespoons butter, cut into small pieces; 3 garlic cloves, smashed; 1 carrot, 1/2-inch dice; 2 ribs celery, from the heart, with greens, chopped; 1 pound small red skinned potatoes, quartered; 4 sprigs fresh thyme; 2 bay leaves, fresh or dried; 2 tablespoons all-purpose flour; 1 cup dry red wine; 2 cups good quality beef stock, from soup aisle; 1 rounded tablespoon red currant jelly, optional, grape jelly can be substituted; Crusty bread, to pass at table

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan
24 ounces beef sirloin, cut into 4 (6-ounce) lean, trimmed steaks
Salt and pepper
1 leek, trimmed
2 tablespoons butter, cut into small pieces
3 garlic cloves, smashed
1 carrot, 1/2-inch dice
2 ribs celery, from the heart, with greens, chopped
1 pound small red skinned potatoes, quartered
4 sprigs fresh thyme
2 bay leaves, fresh or dried
2 tablespoons all-purpose flour
1 cup dry red wine
2 cups good quality beef stock, from soup aisle
1 rounded tablespoon red currant jelly, optional, grape jelly can be substituted
Crusty bread, to pass at table

1
Heat a deep, heavy bottomed skillet over high heat, then add 2 tablespoon 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 of the layers.
5
Drain well.
6
Remove steaks from pan and reduce heat to medium high.
7
Add butter to the pan and the leeks, garlic, carrot, celery and potatoes.
8
Season vegetables with salt and pepper.
9
Add thyme and bay sprigs.
10
Saute veggies 10 minutes.
11
Add flour, cook 1 minute.
12
Whisk in red wine and reduce 1 minute.
13
Whisk in broth and bring to a bubble.
14
Stir in jelly.
15
Slide meat into pan.
16
If serving immediately, simmer over medium heat 7 to 10 minutes.
17
If this meal is a make-ahead, remove the dish from the stove top at this point.
18
When you reheat, bring sauce to a bubble and simmer 5 to 7 minutes over moderate heat.
19
Work on other dishes in your menu or dessert with the pockets of time created as veggies and meat cook.
20
Remove from stove top and serve each steak with lots of veggies and broth in shallow dishes with crusty bread for dipping.

850

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

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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 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 24 ounces beef sirloin, cut into 4 (6-ounce) lean, trimmed steaks, Salt and pepper, 1 leek, trimmed, and more.

Yes, Sunday Beef for Weeknights This is a Monday through Friday alternative to spare ribs 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!

Sunday Beef for Weeknights This is a Monday through Friday alternative to spare ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions