---------- Recipe via Meal-Master (tm) v8.03

     Title: BEEF STEW
Categories: Beef, Stews, Meats
     Yield: 6 servings

     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, sauté with butter floured beef
 cubes until lightly browned. In a heavy pot sauté
 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.

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