Down the winding roads of memory lane, nestled among the amber waves of grain, there lies a dish close to the heart of every Midwestern family: Slow Cooker Sirloin. Born of hearty stock and tempered by the simplicity of country living, this Sirloin stew represents a legacy of sharing and gathering. A time when Sunday suppers meant the whole family around the dining table, with conversations as rich and warm as the meal. For those who yearn for a taste of home or wish to craft a meal that almost hums with the patience of time well spent, this Sirloin is just the ticket.

As the Sirloin simmers to tender perfection, consider paring it with sides that speak to its rustic roots. A hearty helping of garlic mashed potatoes makes a fine bed, soaking up that savory sauce splendidly. Or perhaps some roasted root vegetables, their edges caramelized to a sweet turn, providing a delightful contrast to the meat's deep flavors. And of course, what’s a Midwestern meal without a simple loaf of crusty bread to clean the plate?

Servings: 6 servings

- 2 pounds sirloin steak, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 carrots, peeled and sliced into thick rounds
- 2 celery stalks, chopped
- 1 cup frozen peas, thawed

1. Dust the sirloin cubes with flour, salt, and pepper. Grab a skillet and heat the vegetable oil over medium-high heat. Sear the meat in batches until all sides are well browned, setting them aside after they’ve earned their crust.

2. In the same skillet, add a splash more oil if needed, and stir in the onion and garlic until softened and fragrant—laying the groundwork of a rich flavor tapestry.

3. Time for the slow cooker to work its homespun magic. Add the sirloin, onion mixture, beef broth, Worcestershire sauce, thyme, and bay leaves to the pot. Tuck in the carrots and celery amidst the bubbling brew. Cover with the lid and cook on low for 8 hours, until the sirloin is fork-tender and surrendered to the sauce.

4. In the last half hour of cooking, stir in the peas, a nod to the green, thriving fields outside. Discard the bay leaves, offering a silent thanks for their contribution.

5. Serve up the Sirloin warm, let it carry you to times when love was measured in patience, and meals were a testament to endurance and care.

- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the slow cooker during the last 30 minutes.
- Feeling adventurous? Add a splash of red wine with the beef broth to embolden the flavors, a reflection of the occasional rebellious spirit of the otherwise steadfast Midwest.
- Got leftovers? This dish is even more flavorful the second day, as the ingredients marry overnight like a long, enduring love.

So here it is, dear friends, a dish resplendent with the essence of Midwestern hospitality. And may it serve you as well as it has served us, through seasons of harvest and the quiet hush of snow-blanketed fields.

Copyright 2016 Cooktop Cove