<b>Ingredients</b>


    <ul><li>2 lbs beef tri-tip, or sirloin cut into 1 1/2-inch chunks, or pick up a package of pre-cut stew meat</li><li>2 tbsp cooking oil</li><li>Salt and black pepper</li><li>3 or 4 carrots, diced</li><li>1 large onion, diced</li><li>2 or 3 medium celery sticks, diced</li><li>4 to 8 garlic cloves, minced (to taste, I like more)</li><li>8 oz button mushrooms, sliced or quartered</li><li>2 tbsp butter</li><li>2 to 3 tbsp all-purpose flour</li><li>1 cup red wine</li><li>4 tbsp tomato paste</li><li>4 tsp Worcestershire sauce</li><li>4 cups beef broth (Use Better Than bullion! Trust me on this one)</li><li>2 to 3 tsp Italian herbs blend</li><li>1 tsp smoked paprika</li><li>1 tsp sugar</li><li>4 large potatoes chopped into bite-sized chunks</li><li>1 cup frozen peas</li><li>1 tbsp fresh chopped parsley</li></ul>


    <b>Instructions:</b>


    <b>Prep and Sear the Beef:</b>


    <ol><li>Cut the beef into 1 1/2-inch chunks. Preheat a large frying pan over medium-high heat and add cooking oil. Once the pan is hot, add the cubed beef—season generously with salt and black pepper. Fry for 7 to 10 minutes until well browned on all sides. Transfer the seared beef into a large soup pot or cauldron. Repeat the process with the remaining beef.</li></ol>


    <b>Sauté the Mirepoix:</b>


    <ol><li>Into the same frying pan, add 1 tbsp cooking oil. Add the diced carrots, celery, and onions. Sauté the mixture over medium heat until the onions are translucent, approximately 4 to 5 minutes. Add the minced garlic and cook for an additional minute. Transfer this mirepoix mixture into the soup pot with the beef. Degalze with a quarter cup of red wine. Pour this mixture into the soup pot.</li></ol>


    <b>Cook the Mushrooms:</b>


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    <ol><li>In the same frying pan, add butter and allow it to melt. Add the sliced mushrooms and sauté for 4 to 5 minutes until well browned. Season the mushrooms with salt, then sprinkle the all-purpose flour over them. Toss the mushrooms to coat them evenly with the flour, cooking for an additional minute before transferring to the soup pot. The flour should disappear.</li></ol>


    <b>Build the Stew:</b>


    <ol><li>To the soup pot, add the red wine, tomato sauce, Worcestershire sauce, beef broth, Italian herbs blend, and smoked paprika. Season generously with black pepper and about 1 1/2 tsp salt.</li><li>Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, add the potatoes, and allow the stew to simmer for 1 to 1 1/2 hours, or until the beef is tender</li><li>Add fresh or frozen peas to the pot; if using fresh peas, add them 10 minutes later to avoid overcooking.</li></ol>


    <b>Final Touches:</b>


    <ol><li>Continue to simmer the stew until the flavors meld and the ingredients are fully tender.</li><li>Once the stew is ready, garnish it with fresh chopped parsley and serve.</li><li>This recipe can easily be modified to be cooked in a slow cooker. I personally make mine in a slow cooker that has a dutch oven for the pot. I would make this in a small cauldron if I had one. </li></ol>


    <i>Note: I''ve been cooking for a long time, and measuring out ingredients isn''t my forte. I cook the way I write - by the seat of my pants. When you cook something like this, be sure to taste as you go and modify as needed. </i>