Tri Tip Cabernet Stew
Indulge in the rich, hearty flavors of Tri Tip Cabernet Stew, a soul-warming dish that combines tender, seared tri-tip beef with a medley of vegetables simmered to perfection in a robust cabernet sauvignon wine and beef broth. This classic comfort food is elevated with notes of garlic, thyme, and Worcestershire sauce for a depth of flavor that's irresistibly satisfying. Perfect for a cozy dinner, this one-pot recipe requires just 20 minutes of prep time before it simmers gently to develop its luxurious texture and flavor. Garnished with fresh parsley and best served with crusty bread or creamy mashed potatoes, this crowd-pleasing stew is an ideal choice for family meals or special gatherings.
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Recipe Information
Ingredients
- 2 pounds tri-tip beef
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 2 large Russet potatoes
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 cup cabernet sauvignon wine
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the tri-tip beef and cut it into 1-inch cubes. Season the cubes with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until they are browned on all sides. Remove the beef from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Dice the yellow onion and mince the garlic, then sauté them in the pot until softened and fragrant, about 5 minutes.
Peel and chop the carrots into 1/2-inch pieces. Slice the celery stalks and peel and cube the Russet potatoes into 1-inch chunks. Add the carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and flour, coating the vegetables evenly. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pot by pouring in the cabernet sauvignon wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits, then let the wine simmer for 3-4 minutes to reduce slightly.
Return the seared beef to the pot and pour in the beef broth. Add the Worcestershire sauce, dried thyme, and bay leaf. Stir everything together and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, add the potato chunks to the pot. Continue to simmer the stew, covered, for another 30 minutes, or until the potatoes are tender and the beef is fork-tender.
Taste the stew and adjust the seasoning with more salt or pepper, if needed. Remove the bay leaf before serving.
Garnish the stew with freshly chopped parsley and serve hot with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 6092 mg | 265% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 30.9 g | ||
| Protein | 300.0 g | 600% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 8556 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
