Ingredients
- 10 pearl onion
- 6 carrots
- 6 potato
- 2 garlic (cloves minced)
- 2 celery stalks
- 2 beef bouillon
- 1 onion
- 3 pound stew beef
- 3 cup water
- 1 cup wine (red)
- 1/4 cup butter
- 1/4 cup flour
- 2 teaspoon parsley
- 1/2 teaspoon salt
- 1/2 t pepper
- 1/8 teaspoon thyme
Lightly salt and pepper beef cubes and coat with flour. In hotskillet, saute' with butter floured beef cubes until lightly browned.
In a heavy pot saute' onions until clear. Add meat, can of wholetomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt andpepper. Add 1 cup of red wine if available.
Cover, simmer 1 1/2 hours. Then add carrots, celery, potatoes andsmall onions. Cook until tender, about 1 hour.
*Quantity for standard serving size.
