Ingredients

Ingredient Amount Notes
Beef tri-tip or chuck roast 2 lb Cut into 1½-inch chunks
Olive oil 2 tbsp For searing
Yellow onion 1 Diced
Garlic 4 cloves Minced
Celery 2 stalks Sliced
Carrots 3 Sliced
Baby bella mushrooms 8 oz Quartered; optional
All-purpose flour 3 tbsp To thicken
Dry red wine 1 cup Cabernet or zinfandel; sub more broth if omitting
Beef broth 4 cups Bone broth recommended
Tomato sauce 1 cup
Worcestershire sauce 2 tbsp
Smoked paprika 1 tsp
Italian herbs 1 tsp
Baby potatoes 1 lb Halved
Peas 1 cup Fresh or frozen
Salt and pepper To taste

Cooking Principles

  • Sear first: Don’t rush browning the meat — it builds deep flavor in the finished stew.
  • Low and slow: The longer the stew simmers, the more tender the beef becomes.
  • Thicken with flour: Coating the browned mushrooms in flour before adding liquid gives the stew its hearty texture.
Crusty Bread

Perfect for soaking up the rich broth.

Mashed Potatoes

Serve over a bed of creamy mashed potatoes for extra comfort.

Simple Green Salad

Balance the hearty stew with a light side salad.

Seared
Beef
Slow-Cooked
20 min
Prep Time
2 hr
Cook Time
6 servings
Yield

Cooking Steps

  1. Sear the beef: Season beef chunks with salt and pepper. Heat olive oil in a large pot or Dutch oven over high heat and sear on all sides until browned. Remove and set aside.
  2. Sauté the vegetables: In the same pot, cook the onion, garlic, celery, and carrots until softened. Add the mushrooms and cook until browned, then stir in the flour and cook 1 minute more.
  3. Combine and simmer: Return the beef to the pot. Add the red wine, beef broth, tomato sauce, Worcestershire sauce, smoked paprika, and Italian herbs. Bring to a boil, then reduce heat and simmer, partially covered, for 1 to 1½ hours.
  4. Add potatoes: Stir in the baby potatoes and continue to simmer until the beef and potatoes are tender, about 30–45 minutes more.
  5. Finish: Stir in the peas and cook a few more minutes until heated through. Season to taste and serve.

Tips & Notes

  • Red wine adds deep flavor, but you can substitute more beef broth if you’d rather cook without it. A dry red, such as cabernet or zinfandel, works best.
  • Bone beef broth makes the stew extra hearty — use it if you can find it.
  • Baby bella mushrooms are optional but add great texture and flavor.