Beef stew (mc)

Yield: 6 servings

Measure Ingredient
3 pounds Stew beef, cubed
¼ cup Butter
1 \N Onion, chopped, medium
8 ounces Tomato, can
2 \N Garlic, minced, cloves
6 xes Carrot, cut-half
1 \N Celery, chopped, stalks
6 \N Potato, halved, peeled
10 \N Pearl onion, small
2 tablespoons Parsley
⅛ teaspoon Thyme, ground
1½ teaspoon Salt
½ teaspoon Pepper
¼ cup Flour
2 \N Bouillon, beef, cubes

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.

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