Beef Stewbeef, stews 3 lb stew beef, cubed 1/4 cup butter 1 onion, chopped, medium 8 oz tomato, can 2 garlic, minced, cloves 6 single carrot, cut-half 1 celery, chopped, stalks 6 potato, halved, peeled 10 pearl onion, small 2 tablespoon parsley 1/8 teaspoon thyme, ground 1 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup flour 2 bouillon, beef, cubes 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. |
