Tri Tip Cabernet Stew Recipes

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.