I had some leftover tri-tip that I cooked on the barbecue. I needed to use it up and created this tasty stew. It goes great with crusty bread. This recipe makes a large batch and freezes well.
Tri-Tip Stew:
Leftover tri-tip cut into bite sized pieces
8 c beef broth
1 c barley
3 sliced carrots
2 stalks sliced celery
2 T diced onion
1 T parsley
1 t garlic powder
salt & pepper to taste
1 c leftover beef gravy
In a large stockpot, add tri-tip, barley, carrots, celery, onion & spices. Slowly pour in the beef broth and bring to a boil over medium high heat. Stir in the gravy and simmer for several hours until you get desired thickness. Serve with crusty bread.
