Double The Beef Stew

• 1 Tablespoon Extra Virgin Olive Oil
• 10 ounces, weight Beef Top Sirloin Steak, Cut Into Small Cubes
• 1 pound Ground Beef
• 1 Onion, Finely Diced
• 32 ounces, fluid Beef Cooking Stock
• 1-1/2 cup Spaghetti Sauce
• 1 Sweet Potato, Peeled And Diced
• 2 Red Potatoes, Peeled And Diced
• 3 Carrots, Peeled And Diced
• 1 teaspoon Sea Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/4 teaspoons Dried Basil
• 1/4 teaspoons Dried Oregano
• 2 Bay Leaves
• 1/4 teaspoons Garlic Powder
• 10-7/8 ounces, weight Frozen Peas
• 8 ounces, weight Fresh White Button Mushrooms, Cleaned And Diced
• 1 Tablespoon Cornstarch
• 2 Tablespoons Water

1. Place the olive oil in a large Dutch oven, over high heat. Add the sirloin and cook until browned. Remove the browned sirloin; set aside. Add the ground beef and diced onion into the Dutch oven and cook until the ground beef is browned and the onions are soft and translucent.
2. Add the stock, spaghetti sauce, sirloin, sweet potatoes, red potatoes, carrots, salt, pepper, basil, oregano, bay leaves and garlic powder to the Dutch oven. Bring to a boil and then decrease the heat to low and cover. Cook for 1 1/2 hours, stirring every half an hour.
3. Add the peas and mushrooms, and then cook for an additional half an hour.
4. In a small bowl, combine the cornstarch and water, and then add it to the stew. Cook for 15 additional minutes. Remove the bay leaves before serving.

olive oil, sirloin, ground beef, onion, fluid beef cooking, spaghetti sauce, sweet potato, red potatoes, carrots, salt, freshly ground black pepper, ubc, ubc, bay leaves, ubc, white button mushrooms, cornstarch, water

Taken from tastykitchen.com/recipes/soups/double-the-beef-stew/ (may not work)