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Sirloin & Beet Stew

Recipes, Entree

Food By Jane owner Jane Miric scooped up a 1950s roadhouse along Belmont County’s U.S. Route 40 to serve dishes like cider-brined pork lollipops for dinner and crab cake Benedict for Sunday brunch. Miric also offers a play on borscht, a Russian beet soup. Full of sirloin tips, her version is thickened up, which makes for a hearty stew. 

Sirloin & Beet Stew
| Serves 6 

1 pound beef sirloin tips
1 tablespoon salt, plus more to taste
2 large or 3 medium beets, washed and peeled 
4 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon sugar
2 tablespoons tomato sauce or tomato paste 
1 tablespoon butter
1 medium onion, finely diced
2 carrots, grated
2 large or 3 medium potatoes, peeled and sliced into bite-size pieces
1/2 head of small cabbage, sliced
2 tomatoes, peeled and diced 
1/4 cup chopped fresh parsley, plus more for garnish
2 cloves garlic, minced
2 bay leaves
Sour cream, for serving
1/4 teaspoon freshly ground pepper, for garnish
Fresh sprigs of dill, for garnish

Rinse meat in cold water. Pat dry. Cut into 1-inch pieces and place in a large soup pot or Dutch oven with 14 cups of cold water and 1 tablespoon of salt. Bring to a boil and remove the foam as soon as it boils. Lower the heat, partially cover and cook at a low boil for 45 minutes to 1 hour, skimming off any foam that rises to the top. 

Grate beets on the large holes of a box grater or with a food processor. Place the grated beets in a large, heavy-bottomed skillet with 4 tablespoons of olive oil and 1 tablespoon of vinegar. Saute for 5 minutes, then reduce the heat to medium-low and add 1 tablespoon sugar and 2 tablespoons of tomato sauce or tomato paste. Mix thoroughly. Saute until grated beets start to soften (about 10 minutes), stirring occasionally. Remove from pan and set aside. 

In the same pan, saute onion in 1 tablespoon of butter for 2 minutes. Add grated carrot and saute for another 5 minutes or until softened, adding more oil if it seems too dry. 

Once the meat has been cooking for at least 45 minutes, place sliced potatoes into the soup pot and cook 10 minutes, then add cabbage, sauteed beets, onion, carrot and chopped tomatoes. Cook for another 10 minutes or until potatoes can be easily pierced with a fork. 

Add bay leaves, 1/4 teaspoon pepper and more salt to taste. Stir parsley and garlic into the soup pot. Immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.

Serve with a dollop of sour cream, and garnish with sprigs of parsley or dill.