Beef Stew V Recipe

Ingredients
<br>- 3 pounds beef stew meat, cut into 1 inch cubes
<br>- 2 teaspoons salt, divided
<br>- 1 teaspoon ground black pepper, divided
<br>- 1/4 cup all-purpose flour
<br>- 1/4 cup butter
<br>- 1 tablespoon vegetable oil
<br>- 1 onion, chopped
<br>- 1 (8 ounce) can whole peeled tomatoes
<br>- 3 cups water
<br>- 2 cubes beef bouillon
<br>- 2 cloves garlic, minced
<br>- 2 tablespoons chopped parsley
<br>- 1/8 teaspoon dried thyme
<br>- 1 cup red wine
<br>- 6 carrots, chopped
<br>- 6 stalks celery, chopped
<br>- 6 potatoes, cubed
<br>- 2 cups pearl onions
<br><p></p>Directions
<br>step 1: Season the stew meat with some of the salt and pepper  and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
<br>step 2: Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
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Ingredients
- 3 pounds beef stew meat, cut into 1 inch cubes
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (8 ounce) can whole peeled tomatoes
- 3 cups water
- 2 cubes beef bouillon
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1/8 teaspoon dried thyme
- 1 cup red wine
- 6 carrots, chopped
- 6 stalks celery, chopped
- 6 potatoes, cubed
- 2 cups pearl onions

Directions
step 1: Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
step 2: Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

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