Ingredients
- 10 pearl onion
- 6 carrots
- 6 potato
- 2 garlic (cloves minced)
- 2 celery stalks
- 2 beef bouillon
- 1 onion
- 1,400 gr stew beef
- 700 ml water
- 240 ml wine (red)
- 55 gr butter
- 32 gr flour
- 1 gr parsley
- 1 gr salt
- 1 gr pepper
- 1 gr 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 1.5 hours. Then add carrots, celery, potatoes andsmall onions. Cook until tender, about 1 hour.
*Quantity for standard serving size.
