Tri Tip Beef Stew Crock Pot
This blog is about real food and not perfect food. I leave a lot of things vague or add extra suggestions. In real life, it makes sense to use what you have on hand and spice things with flavors you like best. Following recipes with scientific precision is too much work for everyday life and really only matters if you’re making something touchy like a souffle.
My husband got a box of Tri Tip steaks from Omaha Steaks from a family reunion auction winning. This recipe was another way to use them on a class night in the crock pot. It has a lot of protein and everyone got fed and no one complained, but it wasn’t my favorite. If I had it to do over again, I would have used beef broth instead of chicken (I didn’t have any on hand…) and floured and browned the steak (I didn’t have time between work and Krav class).
- 4 5oz. Tri Tip Steaks (or other Beef for Stew)
- 8 to 10 Small White Potatoes
- 3 Carrots
- 1 Small Onion
- 6 White or Baby Bella Mushrooms
- 1 t. or more Minced Garlic
- Spices or Beef Stew Spice Pack (I used Garlic Salt, Onion Powder, Mrs. Dash, Parsley Flakes and a Bay Leaf)
- 2 T. Worcestershire Sauce
- 4 C. Beef Broth
- Crusty Bread for serving
Chop all the vegetables and meat into bite size pieces. Be sure to use different cutting boards for the meat and the veggies for food safety. If you have time, add the meat to a ziplock bag with flour and shake until coated. Brown the meat in 2 T. oil in the instant pot or a skillet. Add all ingredients to the instant pot/crock pot. Cook on high for 1 hour and low for 2, or cook on low at least 4 hours.
I calculated these based on one tri tip steak and ¼ of the remaining ingredients (not including crusty bread).
- Calories: 455
- Protein: 37
- Fat: 10.5
- Carbs: 54.3
- Fiber: 8.3