Tri-Tip Cabernet Stew

"As a male, over 50, who is just starting to enjoy cooking, I look for meal combinations that aren't too complex and can be done within 60 minutes. This meal makes a meal out of marinaded tri-tip, yams and zucchini."
 
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Ready In:
50mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger.
  • Cut tri-tip into cubes and add to mixing bowl. Stir and mix well. Refrigerate for 30 minutes, stir and mix again, then let sit for another 30 minutes.
  • Peel yams and cut into half inch thick rounds.
  • Slice onion into 4 slices.
  • Wash and slice zucchini into half inch think rounds.
  • Pull stems from mushroom and wash.
  • In a large frying pan, set on medium heat, add olive oil, marinaded tri-tip, onion and yams. Season with garlic & herb seasoning. Place lid on frying pan, cook for 10 minutes, then toss and turn ingredients, replace lid and cook for another 10 minutes.
  • Add zucchini, mushrooms, garlic & herb seasoning, replace lid, cook for 5 minutes, toss and turn ingredients, replace lid and cook for another 5 minutes or until zucchini are slightly soft.

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Reviews

  1. Loved it! The flavor was wonderful. If you don't like yams you can substitute carrots. Thank you for posting Chef Vic.
     
  2. I made this the other night and we really liked the combination. The only thing I didn't have was the zucchini. The meat was tender and the yams gave it a different and bright touch to the dish.
     
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RECIPE SUBMITTED BY

Over 50 .. Married .. 2 grown children .. Starting cooking a little over a year ago .. I get home before my wife does, so I've been making dinners unless out-of-town on business.
 
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