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.