Ingredients
1 tablespoon canola oil1 tablespoon sugar1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes5 plum tomatoes, finely chopped3 large carrots, cut into 1/2-inch slices3 celery ribs, cut into 1/2-inch slices4 green onions, chopped3/4 cup reduced-sodium beef broth1/4 cup barbecue sauce1/4 cup reduced-sodium soy sauce2 tablespoons steak sauce1 tablespoon garlic powder1 teaspoon dried thyme1/4 teaspoon ground allspice1/4 teaspoon pepper1/8 teaspoon hot pepper sauce1 tablespoon cornstarch2 tablespoons cold waterOptional: Hot cooked rice or mashed potatoes
Preparation
In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides.
Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours.
Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes.
