→ View All
Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
Chest of Hope
Listed under: Community Service & Support Crime & Justice
Recipe: Leftover beef pairs with fresh tomatoes, carrots, potatoes and green beans
Vary the fresh vegetables in this stew to your taste or harvest. Debbie Arrington
What do you do with leftover tri-tip roast? (Besides tri-tip sandwiches.) Try this tri-tip stew.
This time of year (aka BBQ season), we tend to grill tri-tip fairly often. Which means we often have leftover cooked beef roast and the makings of a flavorful stew.
This recipe is packed with fresh tomatoes, carrots, potatoes and green beans, making great use of my late summer or early fall harvest. In winter, substitute canned tomatoes and frozen green beans.
Like any stew, the mix of vegetables is flexible. Instead of green beans, add summer squash, corn or peas.
Herbs de Provence is my favorite seasoning mix (even before I spent a week in Provence). Complementing the red wine, this herb mix typically includes rosemary, thyme, savory, oregano and lavender. To substitute, use equal parts rosemary, thyme and oregano.
Tri-tip stew with tomatoes and green beans
Makes 4 servings
Ingredients:
2 tablespoons olive oil (and more as needed)
1 yellow onion, peeled and chopped
2 cups cooked tri-tip beef roast, cubed
¼ cup all-purpose flour
1 cup red wine
1-1/2 cups beef broth
1-1/2 cups chopped tomatoes
1 teaspoon Herbs de Provence
1 teaspoon garlic salt
½ teaspoon coarse black pepper
2 carrots, cut into coins
2 potatoes, peeled and cubed (about 1-1/2 cups)
1 cup green beans, trimmed and cut into 2-inch pieces
Instructions:
In a heavy large pot or Dutch oven, heat olive oil. Add chopped onion and sauté over medium heat until onions are soft.
Meanwhile, dust cubed cooked tri-tip with flour. Remove onion from pot and add floured meat cubes. Add a little more oil if needed. Over medium heat, brown meat cubes. Once they're browned, return onions to pot.
Add wine, beef broth and chopped tomatoes. Add Herbs de Provence, garlic salt and black pepper. Bring mixture to a boil. Add carrots and cubed potatoes. Return to boil, then reduce heat to simmer. Cook covered for 30 minutes, stirring occasionally. Make sure to scrape any brown bits from the bottom of the pot into the mixture.
Add green beans; stir well. Continue cooking covered another 15 minutes or until beans are cooked and potatoes and carrots are tender.
Serve warm with crusty bread or rolls.
Comments
A recipe for preparing delicious meals from the bounty of the garden.
Sacramento Digs Gardening to your inbox.
Taste Spring! E-cookbook
Find our spring recipes here!
Local News
Thanks to our sponsor!
Sites We Like
Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
Taste Summer! E-cookbook
Find our summer recipes here!
Taste Fall! E-cookbook
Find our fall recipes here!
Taste Winter! E-cookbook
Find our winter recipes here!
You are subscribed!
Look for our confirmation message in your email inbox.
And look for our newsletter every Monday morning. See you then!
You're already subscribed
It looks like you're already subscribed to the newsletter. Not seeing it in the email inbox of the address you submitted? Be sure to check your spam folder or promotions folder (Gmail) in case your email provider diverted it there.
There was a problem with the submitted email address.
We can't subscribe you with the submitted email address. Please try another.