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  • 2 lbs beef tri-tip, roast or short ribs
  • 2 tbsp cooking oil
  • Salt and black pepper
  • 3 medium carrots, diced
  • 1 large sweet onion, diced
  • 3 medium celery sticks, diced
  • 4 garlic cloves, minced
  • 10 small mushrooms, sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup red wine
  • 1 cup tomato sauce
  • 2 tbsp Worcestershire sauce
  • 4 cups beef broth
  • 2 1/2 tsp Italian herbs blend
  • 1 tsp smoked paprika
  • 1/2 tbsp sugar
  • Ground black pepper
  • 3 to 4 cups halved baby potatoes
  • 1 cup fresh or frozen sweet peas
  • 2 tbsp fresh chopped parsley



  • Cut the beef into 1 1/2-inch chunks. Preheat a large frying pan over medium-high heat and add a few tablespoons of oil. Once the pan is hot, add the cubed beef, season generously with salt and fry for 7 to 10 minutes, until well browned all over. Transfer the beef into a large soup pot. Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot.

Into the same frying pan, add 1 tablespoon cooking oil and the carrots, celery and onion. Saute the mixture over medium heat until the onions are translucent, about 4 to 5 minutes. Once the onion is tender, add the garlic and cook for 1 more minute. Transfer the mirepoix mixture into the soup pot. Into the frying pan, add the butter and allow it to melt before adding the mushrooms. Saute the mushrooms for 4 to 5 minutes, until well browned all over. Season the mushrooms with salt and then add the flour. Toss the mushrooms in the flour so they’re evenly coated and cook for 1 minute; transfer the mushrooms into the pot.

  • To the soup pot, add the red wine, tomato sauce, Worcestershire, beef broth, spices and herbs. Season generously with black pepper and abou 1 1/2 tsp salt. Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and continue simmering the soup for 1 to 1 1/2 hours, or until the beef is tender.
  • Add the potatoes and frozen peas; if using fresh peas, add them 10 minutes later. Cook the potatoes for 20 minutes, or until fork tender. Garnish the stew with chopped parsley and enjoy.

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