Tri-Tip Stew

Rating: 3.0/5. From 180 votes.
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  • Prep Time: 40 mins
  • Cook Time: 3.25 hrs
  • 8-12 servings

Bill Bailey's Tri-Tip Stew with Caramelized Onions, Carrots and Sweet Potatoes. This slow roasted beef stew will warm you heart and soul. The well-seasoned Tri-Tip makes for melt-in-your-mouth flavor that compliments the onions and veggies.


    • 1/2 C all-purpose flour
    • 1 3-lb Bill Bailey’s Santa Maria Style Tri-Tip, cut into 1-1/2-inch cubes
    • 3 Tbs olive oil
    • 2 medium sweet yellow onions, peeled and sliced
    • 8 cloves garlic, peeled
    • 2 Tbs balsamic vinegar
    • 2 Tbs tomato paste
    • 2 C dry red wine
    • 4 C beef broth
    • 1 bay leaf
    • 1/2 tsp dried thyme
    • 2 tsp granulated sugar
    • 4 large carrots, peeled and cut into one-inch pieces
    • 2 sweet potatoes, scrubbed and cut into 1-inch pieces
    • 6 medium-sized white button mushrooms, quartered
    • Fresh parsley, chopped
    • Salt and freshly ground pepper
  • Preparation Instructions

    1. Preheat the oven to 325°F.
    2. Place the flour in a large resealable plastic bag and season it with salt and pepper. Add the Tri-Tip cubes to the flour, close the bag, and shake to coat well. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Remove the Tri-Tip from the flour, shaking off any excess and carefully add it to the hot oil. Brown the Tri-Tip, stirring often, about 5 minutes. Remove the Tri-Tip from the pot and set it aside.
    3. Add the onions and garlic to the pot and sauté for 3 minutes, stirring often. Add the vinegar and scrape up the brown bits from bottom of the pot. Add the tomato paste and cook for one minute more. Add the Tri-Tip back to the pot, with the juices. Add the wine, beef broth, bay leaf, thyme and sugar. Stir to combine and bring the mixture to a simmer. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
    4. Remove the pot from the oven and add the carrots, sweet potatoes and mushrooms. Cover and place back in oven for one hour more, or until the vegetables are cooked through and the sauce has thickened.
    5. Garnish with fresh parsley and serve.
  • Chef's Note

    1. This stew tastes even better when made 1 day ahead. Reheat on the stove, covered, over medium heat, or in a 350°F oven.

6 thoughts on “Tri-Tip Stew

  1. October 2023 – I halved the recipe (except for the garlic, 8 cloves were used even though I halved the recipe) and I didn’t have red wine so I researched and substituted red wine with 1/2 cup of barrel-aged red wine vinegar and 1/2 cup of water (and I still put in the required balsalmic vinegar); I used maple syrup instead of sugar, I used one vegetable cube dissolved in 2 cups of water instead of beef stock; I threw in a baked yam and once out of the oven, I threw in two new white potatoes, sliced and 10 stalks of asparagus. I didn’t put it back in the oven, I waited for the cast iron pot to cool for 1.5 hours and refrigerated the stew. I tasted it and it was absolutely delicious. If you say it is better the next day, I can’t wait !! It will be even more delicious !

  2. Excellent recipe. I also used regular potatoes and added some frozen mixed vegetables. (green beans, peas and carrots) and some chopped fresh celery. Cooked a little longer in oven but such a rich, delicious flavor!! Will make again!!

  3. An excellent recipe but I did make my own changes. I used a lot less meat, therefore I added 1 cup of wine instead of 2 and thus I used more beef broth. I used potatoes instead of the sweet potatoes and the veggies weren’t quite done after adding them in for the last hour so I turned the oven off and let the pot sit in the oven for another 30 minutes while it cooled down and that seem to do the trick.
    Thanks for letting me share this.


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