Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Try this tri-tip stew packed with fresh vegetables

Recipe: Leftover beef pairs with fresh tomatoes, carrots, potatoes and green beans

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED SEP 17, 2023

Vary the fresh vegetables in this stew to your taste or harvest. Debbie Arrington

What do you do with leftover tri-tip roast? (Besides tri-tip sandwiches.) Try this tri-tip stew.

This time of year (aka BBQ season), we tend to grill tri-tip fairly often. Which means we often have leftover cooked beef roast and the makings of a flavorful stew.

This recipe is packed with fresh tomatoes, carrots, potatoes and green beans, making great use of my late summer or early fall harvest. In winter, substitute canned tomatoes and frozen green beans.

Like any stew, the mix of vegetables is flexible. Instead of green beans, add summer squash, corn or peas.

Herbs de Provence is my favorite seasoning mix (even before I spent a week in Provence). Complementing the red wine, this herb mix typically includes rosemary, thyme, savory, oregano and lavender. To substitute, use equal parts rosemary, thyme and oregano.

Tri-tip stew with tomatoes and green beans

Makes 4 servings

Ingredients:

2 tablespoons olive oil (and more as needed)

1 yellow onion, peeled and chopped

2 cups cooked tri-tip beef roast, cubed

¼ cup all-purpose flour

1 cup red wine

1-1/2 cups beef broth

1-1/2 cups chopped tomatoes

1 teaspoon Herbs de Provence

1 teaspoon garlic salt

½ teaspoon coarse black pepper

2 carrots, cut into coins

2 potatoes, peeled and cubed (about 1-1/2 cups)

1 cup green beans, trimmed and cut into 2-inch pieces

Instructions:

Stew in dark blue bowl — This stew is packed with late-summer flavor.

In a heavy large pot or Dutch oven, heat olive oil. Add chopped onion and sauté over medium heat until onions are soft.

Meanwhile, dust cubed cooked tri-tip with flour. Remove onion from pot and add floured meat cubes. Add a little more oil if needed. Over medium heat, brown meat cubes. Once they're browned, return onions to pot.

Add wine, beef broth and chopped tomatoes. Add Herbs de Provence, garlic salt and black pepper. Bring mixture to a boil. Add carrots and cubed potatoes. Return to boil, then reduce heat to simmer. Cook covered for 30 minutes, stirring occasionally. Make sure to scrape any brown bits from the bottom of the pot into the mixture.

Add green beans; stir well. Continue cooking covered another 15 minutes or until beans are cooked and potatoes and carrots are tender.

Serve warm with crusty bread or rolls.

Comments

0 comments have been posted.

RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

vegetables recipes recipe late summer September stew farm to fork Sacramento gardening backyard produce cooking farmers markets leftovers

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Flowers in My Back Yard Series

Aug. 4: Dianthus a deceptively hardy flower

July 28: Naked Ladies put on summer show

July 21: Thank Luther Burbank for these long-lasting beauties (Shasta daisies)

July 14: How to keep hydrangeas happy

July 7: Grow these bright cosmos for bees and butterflies

June 30: Agapanthus adds blue fireworks to the garden

June 23: Easy-care gazanias fill those hot corners

June 16: Daylilies are perfect for water-wise gardens (and a lot more)

June 9: Grow coneflowers for pollinators -- and yourself

June 2: Sunflowers capture Sacramento's summer attitude

May 29: Are your roses going 'blind'?

May 26: Zinnias are the summer flowers every garden needs

May 19: Plant dahlias now for late-summer flower power

May 12: Know your coreopsis from your bidens

May 5: Mums the word on Mother's Day weekend

April 28: Majestic Matilija poppy is worth a look

April 21: Celebrate roses, America's favorite flower

April 14: Small flowers with outsized impact

April 7: Calendulas do double duty

April 3: Make Easter lilies last for years to come

March 31: In praise of a pollinator magnet (small-leaf salvias)

March 24: Azaleas brighten shady spots

March 17: The perfect flower for beginners? Try zonal geraniums

March 10: Keep camellias happy for years to come

March 3: Fruit tree blossoms are a fleeting joy

Feb. 27: Are your roses looking rusty?

Feb. 24: Treasure spring daffodils now and for years to come

Feb. 17: How and why to grow wildflowers

Feb. 10: Let's talk Valentine's Day roses

Feb. 3: Why grow flowers?

Local News

Taste Summer! E-cookbook

Find our summer recipes here!

Sites We Like

Garden checklist for week of Aug. 2

Get out early in the morning and monitor your garden’s moisture needs. Deep water and add temporary shade structures for plants that are feeling a little burned. In particular, protect developing peppers and eggplant.

* Put off fertilization until this heat passes; plants need to concentrate on hydration instead of growth.

* Harvest tomatoes, beans, squash, pepper and eggplants to prompt plants to keep producing. Give your plants a deep watering twice a week, more if planted in containers.

* Watch out for caterpillars and hornworms in the vegetable garden. They can strip a plant bare in one day. Pick them off plants by hand in early morning or late afternoon.

* Mulch can be your garden’s best friend – it conserves moisture while blocking out weeds. But don’t let mulch mound around stalks, stems or trunks. That can promote rot.

* Pinch off dead flowers from perennials and annuals to lengthen their summer bloom.

* Pick up after your fruit trees. Clean up debris and dropped fruit; this cuts down on insects and prevents the spread of brown rot.

* Prepare for a fall full of flowers by paying a little extra attention to your garden. Cut off spent blooms from roses, annuals and perennials. Roses will rebloom about six to eight weeks after deadheading.

* Indoors, start seedlings for fall vegetable planting, including bunching onion, cabbage, broccoli, cauliflower, kale, radicchio and lettuce.

* Sow seeds of perennials in pots for fall planting including yarrow, coneflower and salvia.

* In the garden, direct seed beets, carrots, leaf lettuce and turnips. Make sure to keep seeds and seedlings consistently moist.

* Plant potatoes.

Send us a gardening question, a post suggestion or information about an upcoming event. sacdigsgardening@gmail.com

Taste Spring! E-cookbook