Savory Brown Sirloin Stew

This is a thick and savory stew that is one of my favorite recipes for a cold winter night. Serve with freshly baked croissants or flaky biscuits.

INGREDIENTS

2 lbs Sirloin Steak, cubed
3 C. Sliced Carrots
3 C. Sliced Celery
1 large White Onion, sliced (quarter lengthwise, then cut quarters in half lengthwise again; finally cut these "eighths" in half cross ways)
1 Green Pepper, diced into med. small pieces
2 C. Shredded Cabbage
2 Cans Beef Consomme
4 T. Cornstarch (heaping)
2 T. Extra Virgin Olive Oil

INSTRUCTIONS

Add oil to large stock pot and brown sirloin over medium heat.
Add 2 cans beef consomme and 1 to 2 cans of water.
Add all vegetables (except cabbage) and simmer on medium low until slightly tender.
Season with salt and pepper to taste.
Add cabbage and continue to simmer. Turn heat to medium.
Add 4 heaping Tbsp. Cornstarch and 1 C. cold water to bowl. Whisk together until thoroughly blended.
Push vegetables and meat to sides of pot and add in cornstarch mixture to bubbling broth, stirring constantly until desired consistency is achieved.
Turn heat down and mix vegetables and meat with sauce. Serve piping hot with flaky biscuits.

^* For vegetable soup add a can of tomato sauce and do not thicken with cornstarch.