Tri-Tip Stew

Ingredients

• • 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.