Beef stew (mc)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Stew beef, cubed |
| ¼ | cup | Butter |
| 1 | Onion, chopped, medium | |
| 8 | ounces | Tomato, can |
| 2 | Garlic, minced, cloves | |
| 6 | xes | Carrot, cut-half |
| 1 | Celery, chopped, stalks | |
| 6 | Potato, halved, peeled | |
| 10 | Pearl onion, small | |
| 2 | tablespoons | Parsley |
| ⅛ | teaspoon | Thyme, ground |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Flour |
| 2 | Bouillon, beef, cubes | |
Directions
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 1½ hours. Then add carrots, celery, potatoes and small onions. Cook until tender, about 1 hour. *Quantity for standard serving size.