Print
Ingredients
Scale
- 2 lbs beef tri-tip, roast, or short ribs
- 2 tbsp cooking oil
- Salt and black pepper
- 3 medium carrots, diced
- 1 large sweet onion, diced
- 3 medium celery sticks, diced
- 4 garlic cloves, minced
- 10 small mushrooms, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup red wine
- 1 cup tomato sauce
- 2 tbsp Worcestershire sauce
- 4 cups beef broth
- 2 1/2 tsp Italian herbs blend
- 1 tsp smoked paprika
- 1/2 tbsp sugar
- Ground black pepper
- 3 to 4 cups halved baby potatoes
- 1 cup fresh or frozen sweet peas
- 2 tbsp fresh chopped parsley
Instructions
- Cut the beef into 1 1/2-inch chunks.
- Sear the beef in a hot frying pan until browned.
- Transfer beef to a soup pot and sauté carrots, celery, and onion.
- Add minced garlic to the vegetable mixture and transfer to pot.
- Sauté mushrooms in the frying pan and add flour.
- Combine mushrooms with other ingredients in the soup pot.
- Add liquids and spices, then simmer for 1 to 1.5 hours.
- Incorporate halved baby potatoes and peas, cook until tender.
- Garnish with parsley before serving.
Notes
Searing the beef well enhances the flavor.
Allowing the stew to simmer melds the flavors beautifully.
Adjust seasoning to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 1.5 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg