Cathy's Beef Stew

Cathy LaFay


Im currently making this and dont want to forget what I did for next time lol... my house smells amazing. Cant wait to eat!!

★★★★★ 1 vote
Stove Top



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

How to Make Cathy's Beef Stew


  • 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.

Printable Recipe Card

About Cathy's Beef Stew

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Italian