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Easy Weeknight Beef Stew quickly cooked with large pieces of tri-tip steak, creamy gold potatoes, carrots, mushrooms and peas.
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Easy Weeknight Beef Stew

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Easy Weeknight Beef Stew quickly cooked with large pieces of tri-tip steak, creamy gold potatoes, carrots, mushrooms and peas.
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Beef, Soups, Stews, Chowders
Keyword: 30 Minute Beef Stew, Beef Stew with Mushrooms, Beef Stew with Steak, Easy Beef Stew, Quick Beef Stew, Rustic Beef Stew
Servings: 4

Ingredients

  • 1.5 lb. tri tip steak cut in large pieces
  • 2 tbsp. flour
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 1 large shallot sliced thinly
  • 1 cup celery sliced, with leaves
  • 3 carrots cut in large pieces
  • 4-5 oz. mushrooms sliced thick
  • 1 tsp. garlic minced
  • 1 tsp. tomato paste
  • 4 cups beef broth
  • 3 gold potatoes cut in large pieces
  • 1 pinch thyme
  • 1/2 tsp. black pepper
  • 1/4 cup frozen peas

Instructions

  • Coat beef pieces with flour, smoked paprika and salt.
  • Heat large pan over medium high heat. Add olive oil, then sear flour coated beef pieces until just browned on all sides.
  • Add in shallot, celery, carrots, mushrooms, garlic and tomato paste, stirring well. Pour in beef broth, scraping bottom of pan to release all of the browned bits.
  • Add potatoes, thyme and black pepper. Reduce heat to medium and simmer until potatoes are fork tender. Add peas just before serving.