My dad gave us some tri-tip pieces from a dinner at their place, and I didn’t want them to sit in the freezer forever, so when I came across this recipe in Everyday Food, it seemed like a good idea to make it (even though I’m sure we used the “wrong” cut of meat to do it). I turned out pretty well, especially when we sprinkled some French fried onions over the top!
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 2 cans (14.5 ounces each) diced tomatoes with green chiles
- Coarse salt and pepper
- 3/4 pound small potatoes, halved
- 1/2 pound frozen peas and carrots, thawed
- Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.
–Recipe courtesy Martha Stewart’s Everyday Food magazine, December 2012.
Yummay stew with French fried onions sprinkled over the top: