Cathy's Beef Stew
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- 3 lb
- boneless beef sirloin roast trimmed and cut into cubes
- olive oil, extra virgin (about 2x around the pan)
- 2 large
- onions, minced
- 1 lb
- button mushroom, quartered
- 6 medium
- carrots, peeled and sliced into rounds (or about 2 each)
- 4 large
- garlic cloves, sliced
- 2 Tbsp
- tomato paste, italian
- 1 c
- red wine
- 3 c
- chicken broth (i make my own)
- 5 sprig(s)
- fresh thyme minced, (or about 1 tsp of dried)
- 3 small
- bay leaves
- 6 medium
- red potatoes, quartered
- 1 c
- frozen peas
- enough flour to cover your meat well
1Season the meat with salt and pepper and flour meat and brown in 2 batches. Transfer meat to a plate and repeat until all the meat is browned.
2Add onions until translucent. Add mushrooms and cook until they start to brown. Add carrots and continue to sautee veggies.
3Add garlic and thyme and 3 bay leaves. Stir until everything is mixed well and coated. Add about 2 Tablespoons of tomato paste and stir in until it becomes fragrant.
4Add 1 cup of wine. Make sure to scrape up all the browned bits from the bottom of the pot. Add the 3 cups of chicken broth. Simmer....
5After an hour I add the potatoes, stir well. Simmer...
6The last 1/2 hour I added the peas. I also thickened the stew with Wondra. You will have to judge how thick you want it) I just added about 2 tablespoons of wondra to about 1/2 cup of chicken broth I left aside and added it to the stew.
7In total I simmered my stew on the stove for about a total of 3-4 hours.
8Serve over buttered noodles, rice, or just eat it plain... either way its really good.