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Servings: Approx. 5-6 ppl
Ingredients:
- 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
Directions:
- 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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