3 lb Cubed stew beef
1/4 c Butter
1 ea Medium chopped onion
1 cn Tomato (8-oz)
2 ea Cloves minced garlic
6 ea Carrots cut in half
2 ea Stalks celery(chopped)
6 ea Potato (peeled & halved)
10 ea Small pearl onion
2 tb Parsley
1/8 ts Ground thyme
1 1/2 ts Salt
1/2 ts Pepper
1/4 c Flour
2 ea Cubes beef bouillon
3 c Water
1 c Red Wine
Lightly salt and pepper beef cubes and coat with
flour. In hot skillet, saute with butter floured beef
cubes until lightly browned. In a heavy pot saute
onions until clear. Add meat, can of whole tomatoes,3
cups water*, bouillon, garlic, and parsley, thyme,
salt and pepper. Add 1 cup of red wine if available.
Cover, simmer 1 1/2 hours. Then add carrots, celery,
potatoes and small onions. Cook until tender, about 1
hour. *Quantity for standard serving size.
