Welcome to my kitchen, where the aroma of tender beef stew and red wine will surely make your mouth water. Today, I’m excited to share with you my recipe for Tri-Tip Cabernet Stew – a dish that is sure to become a staple at your dinner table.
There’s nothing quite like a warm, hearty beef stew on a chilly evening. And when you add the depth of flavor that comes from using cabernet sauvignon in your marinade, it takes this classic dish to a whole new level.
This recipe is perfect for those nights when you’re craving something comforting and savory without having to spend too much time in the kitchen. With just a few simple ingredients, you can have a pot of super tender beef stew simmering on your stove in no time.
So pull out your dutch oven or slow cooker and let’s get cooking! I promise this Tri-Tip Cabernet Stew will be the best ever beef stew you’ve ever tasted.
Why You’ll Love This Recipe
Are you looking for a hearty and delicious stew that will please everyone’s taste buds? Look no further than this tri-tip cabernet stew recipe! Imagine tender beef mixing with button mushrooms, zucchini, and yellow onions – all immersed in a rich and savory cabernet sauvignon marinade.
What sets this recipe apart from the rest is the depth of flavor that comes from using trefethen cabernet in the marinade. This wine brings out just the right amount of sweetness along with a hint of acidity to complement the flavors of the beef and fresh vegetables.
Plus, this recipe is incredibly versatile. You can prepare it in your slow cooker or dutch oven, making it perfect for busy weeknights or lazy Sundays. Want to switch it up? You can easily substitute Splenda granular for sugar or use an artificial sweetener instead. Don’t have soy sauce on hand? Worcestershire sauce will work just fine.
And let’s not forget about the health benefits. With the addition of ginger and garlic, this stew is packed with anti-inflammatory properties that are beneficial for gut health. Plus, by using an artificial sweetener instead of traditional sugar, you can indulge without having to worry about your sugar intake.
In summary, this tri-tip cabernet stew recipe is not to be missed. It’s easy to make, versatile, and packed with flavor and health benefits. So pop open a bottle of Trefethen Cabernet Sauvignon, gather your ingredients, and get cooking – you won’t regret it!
To make this super tender Tri-Tip Cabernet Stew Recipe, you will need the following ingredients:
- 2 lbs tri-tip steak or beef stew meat, cut into 1-1/2 inch cubes
- 1/4 cup soy sauce
- 1/4 cup Trefethen Cabernet Sauvignon or any other red wine of your choice
- 1 yellow onion, diced
- 2 medium zucchinis, sliced
- 2 cups button mushrooms, sliced
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1/4 cup Splenda granular (or any other artificial sweetener)
- Freshly ground black pepper, to taste
Note: For a more intense flavor and meat tenderizer, marinate your tri-tip steak in a cabernet sauvignon marinade overnight.
The Recipe How-To
- 2 pounds tri-tip steak, cut into 1-inch cubes
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 2 zucchinis, diced
- 6 button mushrooms, sliced
- 1 can of diced tomatoes (14.5 oz)
- 1 ½ cups Cabernet Sauvignon wine
- ¼ cup soy sauce
- ¼ cup Splenda granular or artificial sweetener
- Salt and freshly ground pepper to taste
- In a mixing bowl, combine the cabernet sauvignon marinade, garlic, soy sauce and Splenda to make the Splenda beef stew recipe marinating liquid.
- Add the tri-tip steak and coat well with the marinade.
- Cover and refrigerate for at least one hour or overnight for best results.
- Cut the vegetables into small pieces – the onions into slices/chunks and the zucchini into bite-sized cubes.
- In the slow cooker beef stew recipe or dutch oven, brown the meat over high heat for about five minutes per side until browned on all sides.
- Remove the beef from the pan with a slotted spoon.
- In the same pot, cook the onions over medium heat until transparent.
- Add ginger and stir fry for two more minutes.
- Return the beef to the pot and add in zucchini and mushroom slices together with the diced tomatoes going in last together with all their liquid they’ve been sitting in.
- Pour underlying splenda sauvignon marinade over meat mixture plus drizzle-in excess of one full bottle regarding Trefethen Cabernet Sauvignon beef (750 ml).
- Add salt & freshly ground pepper on top of it if you wish plus mix gently to combine.
- Close it tightly with lid cover then simmer over low heat for about 2-3 hours or until cooked through to maximum tenderness.
- Cooking time may vary depending on the cooking method employed. You could try an easy stovetop beef stew recipe, oven beef stew or a slow cooker beef stew recipe – whichever works best based on your preferences and timing.
- The recipe could also be made using braised tri-tip steak, tip roast, or beef roast for the tenderest, melt-in-your-mouth results.
- If you have leftovers, simply store in an air-tight container in the fridge for up to three days or freeze for later use.
Substitutions and Variations
As with any recipe, there are always substitutions and variations that can be made to cater to different tastes and dietary needs. Here are some simple swaps and changes that you can make to this tri-tip cabernet stew recipe:
– Meat: If tri-tip steak is not available, this recipe works well with beef chuck roast or stewing beef.
– Vegetables: You can easily swap out the zucchini for other vegetables such as carrots, celery or bell peppers. Try adding some root vegetables like sweet potato or parsnip for added depth of flavor.
– Artificial sweetener: If you prefer not to use Splenda granular or another artificial sweetener, substitute with honey or maple syrup.
– Wine: Trefethen Cabernet Sauvignon is used in the marinade and stew in this recipe, but feel free to switch it up with another red wine of your choice. Just keep in mind that different wines will bring different flavors and depth to the dish.
– Cooking Method: This recipe offers three different cooking options – slow cooker, stovetop or Dutch oven. Feel free to choose the method that suits your lifestyle and kitchen setup best.
By making these simple substitutions and variations, you can personalize this recipe to your own taste preferences while still enjoying all the deliciousness of a super tender tri-tip beef stew with a rich cabernet sauvignon marinade.
Serving and Pairing
The Tri-Tip Cabernet Stew is a hearty and savory dish that can be served as a main course for dinner. The tender beef, mixed with the depth of flavor from the red wine and soy sauce, is enough to satisfy anyone’s palate.
To add some color and texture to the dish, I suggest serving it with some boiled zucchini or sautéed button mushrooms. You can also add some aromatic yellow onions or garlic to give an extra punch of flavor.
For pairing, I highly recommend serving this dish with a glass of cabernet sauvignon wine that complements its rich flavors perfectly. A bottle of Trefethen Cabernet, for example, would be an excellent choice for this recipe. The wine’s notes of dark fruits and hints of spice complement the stew’s savory flavors, while the acidity cuts through the richness of the beef.
But if you prefer beer over wine, you can pair this hearty stew with a rich and full-bodied stout or Porter—these types of beer go well with the stew’s beefier flavor profile.
As an alternative side dish, you can also serve this recipe with buttered rolls or mashed potatoes. The starchiness of these sides helps counterbalance the richness and heaviness of the beef stew.
Overall, the Tri-Tip Cabernet Stew is a versatile dish that pairs well with various sides and drinks. So why not have friends over to enjoy this best-ever beef stew recipe?
Make-Ahead, Storing and Reheating
I understand that sometimes it can be a hassle to cook a big, hearty meal on the day you plan to serve it. That’s why I love this Tri-Tip Cabernet Stew Recipe; it’s a great make-ahead meal! You can prepare the stew up to three days in advance and store the cooked stew in your refrigerator.
For best results, let the stew cool before refrigerating it. To store it properly, transfer it to an airtight container and refrigerate until ready to reheat. You can also divide it into individual portions for easy reheating.
When you’re ready to serve the stew, you can reheat it on the stovetop or in the microwave. If reheating on the stovetop, heat slowly over low heat and stir occasionally until heated through. If microwaving, place in a microwave-safe dish, cover with a lid or cling wrap, and microwave on high for 1-2 minutes per serving.
The best part is that this stew develops an even deeper flavor when stored in the refrigerator for a few days. So if anything, make-ahead works to your advantage with this recipe!
Pro tip: When reheating, add some beef broth or water if the stew is too thick. This will help prevent sticking and ensure your super tender beef stays just as luscious and mouth-watering as ever!
Tips for Perfect Results
When it comes to cooking the perfect Tri-Tip Cabernet Stew, there are some essential tips that can help you achieve a delicious and tender beef dish. Here are some tips that will take your stew from good to great.
Firstly, when you are selecting your tri-tip steak or roast, make sure to choose one that is well-marbled with fat. This marbling helps to add flavor and moisture to the meat during the cooking process. In addition, cut the meat into 1-inch cubes, this size is perfect for quick and even browning.
Secondly, make sure to use a good-quality cabernet sauvignon wine in your marinade. This deep-flavored red wine adds depth of flavor and richness to the stew, making it taste like you’ve spent hours in the kitchen.
Thirdly, don’t be afraid of seasoning your food! Use ample amounts of garlic and ginger when marinating the meat. The ginger will add a spicy kick while the garlic gives it a rich roasted taste. Additionally, freshly ground black pepper adds another layer of flavor that can’t be achieved using pre-ground pepper.
Fourthly, browning your meat before adding it to the slow cooker or Dutch oven is crucial for caramelization on the surface of the beef. Browning not only adds a wealth of flavor but also makes your stew look even more appetizing.
Fifthly, choose a technique that fits into your schedule and needs. Braising tri-tip has been traditional to Santa Maria for over a century; however, braised tri-tip does not work as well in this dish as slow-cooking or oven-baking beef does.
By following these tips and including some substitutions or variations where necessary, you will find yourself with the perfect bowl of Tri-Tip Cabernet Stew every time.
Before we conclude this recipe article, I would like to address some commonly asked questions about this Tri-Tip Cabernet Stew Recipe. I know that making a new dish can raise some doubts or uncertainties, so I hope that these answers will help you achieve the best possible results and enjoy this delicious meal to the fullest.
Is tri tip steak good for stew?
To make a hearty stew that’s bursting with flavor, the perfect ingredients are beef tri-tip or roast and red wine. When cooked for several hours, the beef tri-tip will transform into a wonderfully tender meat that pairs beautifully with the rich flavors of the red wine.
How do you make tri-tip more tender?
Like flank steak, tri tip is rich in flavors but can be tough if not prepared well. One effective method to ensure the meat is tender and moist is through marinating for several hours. Personally, I prefer this approach as it’s convenient and guarantees that the meat comes out scrumptious and succulent.
Why add red wine to beef stew?
When preparing beef stew with tough cuts of meat like beef chuck, adding red wine can not only enhance the flavor of the dish but also help to tenderize the meat. As the stew cooks slowly, the wine’s acidic components help to break down the beef fibers, resulting in a more tender texture. Additionally, as the stew simmers, some of the liquid evaporates, intensifying the flavors of the dish.
What is the secret to tender beef stew?
Achieving tender stew meat is crucially dependent on its cooking time. For beef that is magnificently tender, it is necessary to employ a Dutch oven or a slow cooker, and cook the meat over low heat for several hours.
In conclusion, this tri-tip cabernet stew recipe is a must-try for any beef lover. With its super tender and flavorful meat and the depth of flavor that comes from the cabernet sauvignon marinade, this recipe will become a go-to for all your winter dinners. Trust me; you won’t regret it.
Whether you’re using a slow cooker or dutch oven, making this beef stew recipe is remarkably easy thanks to the step-by-step instructions. You can even make it ahead of time and store it in the fridge or freezer for a super-convenient meal when you’re short on time.
Lastly, there are many ways to serve this stew- you can pair it with some crusty bread, mashed potatoes, or even over rice. Whatever way you choose to serve it- be sure to open up a bottle of cabernet sauvignon wine to complement the flavors of the dish.
Overall, tri-tip cabernet stew is one of those recipes that once you try it- there’s no looking back. Follow the recipe carefully and let your taste buds guide the way. You will be amazed at just how much depth of flavor you can get from such simple ingredients. Don’t hesitate; try making it today!
Tri-Tip Cabernet Stew Recipe
- 1 -2 lb tri-tip steak (fat-trimmed)
- 1 yellow onion
- 12 medium button mushrooms
- 1/4 cup soy sauce
- 1/2 cup Splenda granular, sugar substitute or 1/2 cup no calorie artificial sweetener
- 1/2 cup cabernet sauvignon wine
- 2 teaspoons minced garlic
- 2 teaspoons ground pepper
- 1 -2 teaspoon ginger (according to taste)
- 2 tablespoons garlic and herb seasoning
- 1 -2 tablespoon virgin olive oil
- 3 medium zucchini
- 3 medium yams
- 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.