Okay, so I’ve been craving some serious comfort food lately, and nothing beats a good, hearty stew. I decided to try something a little different this time and went with a tri-tip beef stew. I’d never cooked with tri-tip in a stew before, usually just grilling it, but man, was it a good decision!
Getting Started
First things first, I gathered my ingredients. I grabbed:
- About 2 pounds of tri-tip, which I cut into roughly 1-inch cubes.
- A couple of carrots, chopped.
- Some celery, also chopped.
- One big onion, you guessed it, chopped.
- A few cloves of garlic, minced. I love garlic.
- Some potatoes – I used Yukon Golds and quartered them.
- Beef broth – I went with the low-sodium kind.
- A can of diced tomatoes.
- Some red wine – something I had opened.
- Olive oil, salt, pepper, thyme, and a bay leaf.
The Cooking Process
I started by heating some olive oil in my big Dutch oven. Once it was hot, I browned the tri-tip cubes in batches. It’s important not to overcrowd the pot, or the meat won’t get a nice sear. I seasoned them with salt and pepper as they browned.
Once the beef was all browned, I took it out and set it aside. Then, I tossed in the onions, carrots, and celery and cooked them until they softened up a bit, maybe 5-7 minutes. I added the garlic and cooked it for another minute until it smelled amazing.
Next, I poured in a splash of red wine to deglaze the pot, scraping up all those tasty brown bits from the bottom. I let that simmer for a minute or two, then I added the beef broth, diced tomatoes, thyme, and the bay leaf. I brought everything to a simmer.
I put the beef back into the pot, covered it, and transferred the whole thing to the oven. I preheated my oven to 325°F (160°C). I let it braise low and slow for about 2 and half hours.
After that time, I added the potatoes and continued to cook for another 30 minutes, until the potatoes were tender and the beef was fall-apart delicious.
The Result
I removed the bay leaf before serving. Honestly, the smell alone was worth the effort. The beef was incredibly tender, the vegetables were perfectly cooked, and the broth was rich and flavorful. I served it with some crusty bread for dipping, because, well, you have to.
This tri-tip beef stew was a total win. It’s definitely going into my regular rotation, especially for those chilly nights when you just need something warm and satisfying. If you’re looking for a hearty, flavorful stew, give this one a try – you won’t be disappointed!
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