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Beef Stew
Description
In need of comfort food? Doesn’t get much better than this.
Ingredients
- 3 pounds Beef Stew Meat, Trimmed Of Fat, Cut Into 1 In. Cubes
- All-Purpose Flour, To Coat Beaf Cubes
- ¼ cups Butter
- 1 Tablespoon Canola Oil
- 1 whole Onion, Chopped
- 1 cup Crushed Tomatoes
- 3 cups Water
- 2 cubes Beef Bouillon
- 2 cloves Garlic, Minced
- 2 Tablespoons Chopped Parsley (can Be Dried)
- ⅛ teaspoons Dried Thyme
- 1-½ cup Red Wine
- 4 whole Carrots, Chopped
- 2 stalks Celery, Chopped
- 6 whole Potatoes, Cubed
- 2 cups Pearl Onions
- Salt And Pepper
Preparation
Season the meat with salt and pepper and coat with flour. In a large skillet over medium-high heat, saute the beef and onions in the butter in oil until brown. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme, salt and pepper. Stir in the red wine.
Cover and simmer for 1 hour before adding carrots, celery, potatoes, and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
Serves 8 to 10.
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