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Ball-Tip Steak Stew With Mushrooms and Sherry

I often buy ball tip steaks because they are less expensive than other steaks. This cut comes from the top of the circle or lengthwise. It is not as tender as other steaks, such as t-bone, and requires thoughtful preparation. Tenderloin steaks take rubs and marinades well. They can be charcoal grilled, pan-grilled or braised.

This cut has good taste. Some steaks are an inch and a half or thicker. Before I cook thick steaks in a cast iron pan, I cut them in half horizontally to ensure the cooking. The tenderness of this cut varies from barely chewable, to chewy, to quite tender. However, it is not as tender as loin or t-bone.

There is an old fashioned butcher shop in my town and I love going there because the meat is fabulous and the staff are friendly. I recently bought some ball tip steaks and they were huge, seven inches long, and two inches thick. How should I cook them? I decided to use the meat for a stew and the recipe I created came from the ingredients on hand.

I had a box of fresh mushrooms in the fridge and decided to add them to the stew. I also had a large package of roma tomatoes, the result of shopping at a thrift store, too many tomatoes for a couple. Although we regularly ate tomatoes, I was afraid that the rest would spoil, and decided to add them to the stew.

You can make this recipe in a dutch oven or slow cooker. I chose the slow cooker method and the stew was delicious. We had it for two meals and I froze the rest. Serve the stew with crackers, or crusty bread, and a tossed green salad. This recipe makes about eight servings.

INGREDIENTS

2-2 1/2 pounds sirloin steak

2 teaspoons reduced sodium salt

1/2 teaspoon freshly ground pepper

1 1/2 tablespoons of onion powder

1 tablespoon of garlic powder

1/3 cup all-purpose flour

Olive oil (as needed)

3 cups reduced sodium beef broth

4 tablespoons of tomato paste

1 1/2 teaspoons reduced sodium soy sauce

2 teaspoons Worcestershire sauce

1/2 cup very dry sherry

8-ounce can button mushrooms, cleaned and quartered

2 cups frozen, French-cut green beans

2 large Roma tomatoes, chopped

4 tablespoons cornstarch (or more)

Cold water

METHOD

1. Place liner in slow cooker.

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

3. Chop the tomatoes and separate.

4. Combine salt, pepper, onion powder, garlic powder and flour in a plastic ziploc bag. Add meat, close and shake until cubes are well coated with flour mixture.

5. Pour about 2 tablespoons of olive oil into a pan. Brown meat in small batches over medium heat, transferring each batch to a slow cooker.

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

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

8. Cover and set the cooker on high. Cook for 1 hour.

9. Turn cooker to low and cook 3 more hours.

10. Place cornstarch in a small bowl. Beat in cold water until mixture is a thin paste. Pour into stew and cook for a few more minutes, stirring with a rubber spatula, until stew has thickened. Add more cornstarch paste if needed. Enjoy!

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