Recipe: Leftover beef pairs with fresh tomatoes, carrots, potatoes and green beans
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:
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.
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Garden Checklist for week of Dec. 8
Make the most of dry weather while we have it this week. Rain is returning.
* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.
* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.
* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.
* Plant garlic and onions.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.
* Rake and remove dead leaves and stems from dormant perennials.
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