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3poundstew beef, cubed
1/4cupbutter 1 ea medium onion, chopped
1cntomato, (8-oz)
2eachcloves minced garlic
6eachcarrots, cut in half
2eachcelery stalks,(chopped)
6eachpotato, (peeled & halved)
10eachsmall pearl onion
1/8teaspoonthyme, ground
1/2teaspoonsalt 1/2 t pepper
2eachbeef bouillon, cubes
1cupred wine


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 1 1/2 hours. Then add carrots, celery, potatoes and
small onions. Cook until tender, about 1 hour.
*Quantity for standard serving size.

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