Ball-Tip Steak Stew With Mushrooms and Sherry

I frequently purchase ball-tip steaks because they may be much less steeply-priced than one-of-a-kind steaks. This reduce comes from the top of the round or sirloin. It isn’t always as mild as distinctive steaks, together with t-bone, and requires considerate steerage. Ball-tip steaks receive rubs and marinades properly. They will be charcoal grilled, pan-grilled, or braised.

This cut has proper taste. Some steaks are an inch and a 1/2 of or extra thick. In advance than I prepare dinner thick steaks in a cast iron skillet I lessen them in 1/2 of horizontally to make sure doneness. The tenderness of this reduce stages from slightly chewable, to chewable, to pretty gentle. But, it is not as mild as tenderloin or t-bone.

There’s an old school butcher keep in my city and i love to transport there because of the fact the meat is excellent and the staff is friendly. Currently i purchased some ball-tip steaks and that they have got been huge, seven inches lengthy, and two inches thick. How need to I prepare dinner them? I determined to use the meat for stew and the recipe I created got here from the factors to be had.

I had a subject of clean mushrooms in the refrigerator and decided to add them to the stew. I moreover had a big package deal of Roma tomatoes, the stop result of purchasing at a discount keep, too many tomatoes for a pair. Although we were ingesting tomatoes regularly, I feared the relaxation might damage, and decided to function them to the stew.

You can make this recipe in a Dutch Oven or gradual cooker. I opted for the slow cooker method and the stew became scrumptious. We had it for 2 meals and that i iced over the rest. Serve the stew with crackers, or crusty bread, and a tossed inexperienced salad. This recipe makes approximately 8 servings.


2-2 1/2 of pounds ball-tip steak

2 teaspoons reduced sodium salt

Half of teaspoon freshly floor pepper

1 half teaspoons onion powder

1 teaspoon garlic powder

1/3 cup all-motive flour

Olive oil (as wished)

3 cups decreased sodium beef broth

4 tablespoons tomato paste

1 half of teaspoons reduced sodium soy sauce

2 teaspoons Worcestershire sauce

Half cup very dry sherry

Eight-ounce area button mushrooms, cleaned and quartered

2 cups frozen, French-cut inexperienced beans

2 big Roma tomatoes, chopped

4 tablespoons corn starch (or extra)

Cold water


1. Insert liner in gradual cooker.

2. Lessen steaks into 1 half of of-inch cubes.

3. Chop tomatoes and set apart.

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

5. Pour approximately 2 tablespoons olive oil into skillet. Brown meat in small batches over medium heat, moving every batch to sluggish cooker.

6. Upload red meat broth, tomato paste, soy sauce, Worcestershire sauce, and sherry to skillet. Warm temperature to steaming and pour over steak.

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

8. Cover and set cooker in high. Cook for 1 hour.

9. Turn cooker dial to low and prepare dinner dinner three more hours.

10. Put corn starch in small bowl. Whisk in cold water till mixture is a skinny paste. Drizzle into stew and put together dinner some extra minutes, stirring with rubber spatula, until stew has thickened. Add more cornstarch paste if important. Experience!

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