Tri-tip Beef Stew | Hearty Beef Stew

Main Dish

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Servings: Approx. 5-6 ppl


  • 2 ½ lb. tri-tip, trimmed and cut into 1 ½ inch cubes
  • Five (5) tbsp. olive oil (total used throughout the cook)
  • Three (3) tbsp butter
  • Two (2) cups mushrooms, sliced
  • Two (2) tbsp. flour
  • Four (4) medium carrots, chopped
  • Three (3) celery stalks, chopped
  • One (1) cup sweet onions, chopped
  • Six (6) garlic cloves, minced
  • Two (2) cups red wine
  • One (1) 8oz can of tomato sauce
  • Two (2) tbsp Worcestershire sauce
  • One (1) tbsp. Coy Zesty Garlic and Herb Seasoning
  • One (1) tsp smoked paprika
  • Salt, to taste
  • Pepper, to taste
  • Four (4) cups beef broth
  • Two (2) cups Yukon Gold potatoes, cubed
  • Parsley, to garnish


  • Add two (2) tbsp. olive oil to a cast iron skillet on medium-high heat.
  • Once hot, add tri tip and season with salt.
  • Cook for approximately 7-10 minutes until it is seared all over. Place in a plate and set aside.
  • In the same cast iron skillet, add butter and one (1) tbsp olive oil.
  • Add mushrooms and brown for approx. 5 minutes. Note:  Make sure to scrape up any remaining beef that may be stuck to the bottom of the pan.
  • Stir in salt and flour and cook for 1 minute.
  • Turn off heat and set aside.
  • Add two (2) tbsp. olive oil into a large Dutch oven on medium-high heat.
  • Add carrots, celery and onions. Cook until onions are transparent.
  • Add garlic and cook for approx. 30 seconds.
  • Add seared tri-tip, mushrooms, red wine, tomato sauce, Worcestershire sauce, smoked paprika, Coy Zesty Garlic and Herb seasoning, salt, pepper and beef broth. Stir well.
  • Close lid and bring to a boil.
  • Turn down to low and simmer for 1 ½ hours.
  • Add potatoes and cook for another 20 minutes.
  • Garnish with chopped parsley.

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