Ball-Tip Steak Stew With Mushrooms and Sherry

I often buy ball-tip steaks on account of they’re cheap than completely different steaks. This cut back comes from the best of the spherical or sirloin. It’s not as tender as completely different steaks, equivalent to t-bone, and requires thoughtful preparation. Ball-tip steaks accept rubs and marinades properly. They’re usually charcoal grilled, pan-grilled, or braised.

This cut back has good style. Some steaks are an inch and a half or additional thick. Sooner than I prepare dinner dinner thick steaks in a cast iron skillet I cut back them in half horizontally to verify doneness. The tenderness of this cut back ranges from barely chewable, to chewable, to fairly tender. However, it’s not as tender as tenderloin or t-bone.

There’s an outdated type butcher retailer in my metropolis and I wish to go there on account of the meat is fabulous and the employees is nice. Currently I bought some ball-tip steaks they often had been monumental, seven inches prolonged, and two inches thick. How should I prepare dinner dinner them? I decided to utilize the meat for stew and the recipe I created obtained right here from the substances available.

I had a discipline of latest mushrooms throughout the fridge and decided in order so as to add them to the stew. I moreover had a giant bundle deal of Roma tomatoes, the outcomes of procuring at a discount retailer, too many tomatoes for a pair. Although we had been consuming tomatoes repeatedly, I feared the remaining would spoil, and decided in order so as to add them to the stew.

You would possibly make this recipe in a Dutch Oven or sluggish cooker. I opted for the sluggish cooker approach and the stew was delicious. We had it for two meals and I froze the remaining. Serve the stew with crackers, or crusty bread, and a tossed inexperienced salad. This recipe makes about eight servings.


2-2 half of kilos ball-tip steak

2 teaspoons lowered sodium salt

half of teaspoon freshly ground pepper

1 half of teaspoons onion powder

1 teaspoon garlic powder

1/Three cup all-purpose flour

Olive oil (as needed)

Three cups lowered sodium beef broth

4 tablespoons tomato paste

1 half of teaspoons lowered sodium soy sauce

2 teaspoons Worcestershire sauce

half of cup very dry sherry

8-ounce discipline button mushrooms, cleaned and quartered

2 cups frozen, French-cut inexperienced beans

2 big Roma tomatoes, chopped

4 tablespoons corn starch (or additional)

Chilly water


1. Insert liner in sluggish cooker.

2. Reduce steaks into 1 1/2-inch cubes.

3. Chop tomatoes and put apart.

4. Combine salt, pepper, onion powder, garlic powder, and flour in plastic zipper bag. Add meat, zip closed, and shake until cubes are properly coated with flour mixture.

5. Pour about 2 tablespoons olive oil into skillet. Brown meat in small batches over medium heat, transferring each batch to sluggish cooker.

6. Add beef broth, tomato paste, soy sauce, Worcestershire sauce, and sherry to skillet. Heat to steaming and pour over steak.

7. Stir inexperienced beans and chopped tomatoes into meat mixture with rubber spatula.

8. Cowl and set cooker in extreme. Prepare dinner dinner for 1 hour.

9. Flip cooker dial to low and prepare dinner dinner Three additional hours.

10. Put corn starch in small bowl. Whisk in chilly water until mixture is a thin paste. Drizzle into stew and prepare dinner dinner just some additional minutes, stirring with rubber spatula, until stew has thickened. Add additional cornstarch paste if compulsory. Take pleasure in!

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