Tri-tip is an extra special cut of meat for stew. The beef is moist and flavorful and creates a luxurious broth for the stew. The fresh vegetables and herbs add a lovely herbaceous flavor to round out the dish. 

 

Yield 6 servings

 

1½ lbs. beef tri-tip, cut into 1-inch chunks

3 Tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

3 large carrots, cut into ½-inch chunks

3 medium-sized turnips, cut into ½-inch chunks

3 large russet potatoes, peeled, and cut into 1-inch chunks

1 - 15 oz. can of fire-roasted tomatoes, chopped

4 - 6 cups beef broth

1 tsp fresh thyme, chopped

⅓ fresh parsley, chopped 

Salt and pepper 

 

In a large stockpot, heat the oil on medium-high heat. Place the beef in a single layer in the pot and sauté until lightly browned. You may need to do half at a time so that the meat does not crowd the pan and overlap. Once the meat is brown, remove it from the pot. 

 

Continue with the same pot on medium-high heat and add the onion, garlic, carrots, and turnips. Sauté for five minutes while occasionally stirring. Add the meat back into the pot. Add the potatoes, tomatoes, 4 cups of broth, thyme, and parsley. Reduce the heat to low, and simmer for approximately 2 hours. The meat should be tender and the vegetables soft. Season the stew with salt and pepper to taste. Add additional broth if it is too thick to your liking.

 

You can continue simmering on low for another hour or serve immediately. You can also put the stew into the refrigerator in a sealed container for up to 5 days. 

 

Serve with warm crusty sourdough bread or warm cornbread. Cabernet Sauvignon pairs perfectly with this dish. 

 

Just Salt It, and enjoy!