Simple recipe with outstanding results. Rich, deep flavor with a stick-to-your-ribs quality that's sure to be your go-to recipe for cold winter days.
Cuisine American
Keyword Beef, Favorite, Soups
Method Stove Top
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Equipment
8 Quart Stew Pot
INGREDIENTS
1 ½lbs.Beef Tri Tips - (1/2" x 3/4" Cubes) Well Marbled
2Pkg Frozen Soup Veggies - 12 oz. each
1Pkg Frozen Whole Kernel Corn - 12 oz.
1Can Petite Diced Tomatoes - 14 1/2 oz
4Large Idaho Potatoes - Diced 1/2" Cubes
3Large White Onions - Quartered
1BoxBeef Broth - 32 oz
2TbspVegetable Oil
2tsp.Salt
½tsp.Black Pepper
½tsp.Hungarian Paprika
4Tbsp.Corn Starch - mixed with 1/2 Cup Water to thicken
2tsp.Gravy Master - for color
INSTRUCTIONS
Peel and Cube Potatoes
Peel and quarter Onions.
Add Oil to Stew Pot
Sauté Onions. Stir to break up quarters into individual pieces.
Cube Beef and add to pot. Cover.
Simmer 15 Minutes on Medium Heat until Beef is pink.
Remove Okra from Veggies (My personal prefernce)
Add Beef Broth & Potatoes to Pot, Bring to Boil.
Add Corn and Veggies. Cover and reduce to steady simmer for 1 hour. Potatoes should be fork tender.
Mix Corn Starch with 1/2 cup warm tap water. Stir vigorously to insure Corn Starch is dissolved. Add Gravy Master to glass and stir well. Add to pot and mix to blend thoroughly.