I had leftovers of that delicious tri-tip that I made and I thought that a stew sounded good with all of this cold weather that we have had. It was very flavorful and I thought that I would share the recipe with you. Even though it has a lot of vegetables in it, my husband still thought that it was really good. Write it on the record books!
Tri-tip Stew:
Leftover tri-tip (cut into bite sized pieces)
2 potatoes ( diced)
1 large carrot ( diced)
1/2 head of cabbage (diced)
1 t parsley
1/4 t pepper
Place the tri-tip & cut up veggies in the same Dutch oven that you cooked the tri-tip in the night before. The juices from the night before should remain in the Dutch oven as well. Season with parsley & pepper. Add just enough water to cover the meat & veggies. Bring to a boil on the stove and turn the heat down to a simmer. Cook until the veggies are soft. (About 20 minutes). Ladle into bowls and serve with bread.
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