"BEEF STEW"
| Ingredients | | | 3 | pound | stew beef, cubed | | | 1/4 | cup | butter 1 ea medium onion, chopped | | | 1 | cn | tomato, (8-oz) | | | 2 | each | cloves minced garlic | | | 6 | each | carrots, cut in half | | | 2 | each | celery stalks,(chopped) | | | 6 | each | potato, (peeled & halved) | | | 10 | each | small pearl onion | | | 2 | teaspoon | parsley | | | 1/8 | teaspoon | thyme, ground | | | 1/2 | teaspoon | salt 1/2 t pepper | | | 1/4 | cup | flour | | | 2 | each | beef bouillon, cubes | | | 3 | cup | water | | | 1 | cup | red wine | | | | | |
Directions:
| 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.
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