TRI-TIP CABERNET STEW
As a male, over 50, who is just starting to enjoy cooking, I look for meal combinations that aren't too complex and can be done within 60 minutes. This meal makes a meal out of marinaded tri-tip, yams and zucchini.
Provided by Chef Vic 283480
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 346.2, Fat 18.9, SaturatedFat 6.5, Cholesterol 73.7, Sodium 1089.2, Carbohydrate 12.7, Fiber 3, Sugar 5, Protein 27.8
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