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Try this tri-tip stew packed with fresh vegetables

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

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

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.

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Garden Checklist for week of April 14

It's still not warm enough to transplant tomatoes directly in the ground, but we’re getting there.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Spring brings a flush of rapid growth, and that means your garden needs nutrients. Fertilize shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.

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