Italian Sirloin Stew Italian

Ingredients

• 1 lb. boneless beef sirloin steak, cut 1 inch thick
• 1 clove garlic, crushed
• 2 Tbsp. olive oil, divided
• 2 medium onions, cut into 1/4-inch slices
• 1 tsp. dried basil leaves
• 1/8 tsp. ground red pepper
• 1 can (14-1/2 oz) tomatoes, undrained
• 1 cup ready-to-serve beef broth
• 2 medium zucchini, cut into 1/4-inch slices
• 2 tsp. cornstarch
• 2 tsp. water
• grated Parmesan cheese, optional

Instructions

Cut beef steak into 1/4-inch thick strips; cut each strip into 1-inch pieces.

Combine garlic with 1 Tbsp. oil; stir into beef and reserve. Saute onion in remaining oil in large saucepan 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover, reduce heat and simmer 15 minutes.

Meanwhile heat large nonstick skillet over medium-high heat. Cook and stir beef 1-2 minutes; add to sauce. Dissolve cornstarch in 2 tsp. water.

Stir dissolved cornstarch into stew and cook until slightly thickened, about 2 minutes.

Sprinkle with grated cheese, if desired.

Suggestions

Serve with salad and toasted garlic bread.