Grilled Tri-Tip Soup

Grilled Tri-Tip Soup

 

1/2 C all-purpose flour (optional)

One 3 lb. tri-tip, seared and cubed

3 Tbs olive oil

1 bag frozen pearl onions

8 cloves garlic, peeled

2 Tbs balsamic vinegar

2 Tbs tomato paste

2 C dry red wine

4 C beef broth

1 bay leaf

Dried thyme

4 large carrots, peeled and cut into one-inch pieces

4 stalks celery, trimmed and cut into one-inch pieces

2 cans kidney beans

1-pound white button mushrooms, quartered

Fresh parsley, chopped

Kosher salt and fresh-ground pepper, to taste

 

Season the tri-tip with salt and pepper. Sear the tri-tip on your grill just until it gets good color, about five minutes, or so.

Remove the tri-tip and place on a plate, to drain and cool. Cube the tri-tip. Reserve the juices

Place the flour in a large resealable plastic bag and season it with salt and pepper. Add the tri-tip cubes to the flour, close the bag, and shake to coat well. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Remove the tri-tip from the flour, shaking off any excess and carefully add it to the hot oil. Brown the tri-tip, stirring often, about 5 minutes. Remove the tri-tip from the pot and set it aside.

Add the onions and garlic to the pot and sauté for 3 minutes, stirring often. Add the vinegar and scrape up the brown bits from bottom of the pot. Add the tomato paste and cook for one minute more. Place the onions and garlic mixture in a crock-pot. Add the tri-tip to the pot, with the juices. Add the wine, beef broth, reserved cooking juices from the tri-tip, bay leaf and thyme. Stir to combine. Cover the pot with a lid and cook on low for about 4 hours.

After 4 hours of cooking, add the carrots, beans, celery and mushrooms. Cover and cook another 2 hours or until the vegetables are cooked through and the sauce has thickened.

Garnish with fresh parsley and serve.