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