1 tablespoon vegetable oil
1 pound beef tri-tip cut 1 inch cubes
1 cup diced onion
3 cups canned beef broth
1 cup water
2 teaspoons Kosher salt
1 bn spinach tough stems discarded, leaves washed well
Step 1- Heat the oil in a 3-quart saucepan over medium-high heat. Add the beef and cook, turning, until browned on all sides, 4 to 5 minutes.
Step 2- Scoop the beef onto a plate and stir the onions into the fat remaining in the pan. Cook, stirring once or twice, until soft, 3 to 4 minutes. Return the meat to the pan and add the broth, water and salt. Bring to a boil. Adjust the heat to simmering, cover the pan and simmer over low heat until the meat is fork tender, 1 to 1 1/4 hours.
Step 3- Stir in the spinach and cook until the spinach is slightly wilted, about 1 minute.
Yield: 4 servings