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Beef Stew

Sometimes you just want a satisfying old favorite. 


3 pounds cubed stew beef
¼ cup butter or olive oil
1 medium chopped onion
1 8-ounce can of tomatoes
2 cloves minced garlic
6 carrots, cut in half
2 celery stalks, chopped
6 potatoes, peeled and cut in half
10 small pearl onions
2 tablespoons parsley
1/8 teaspoon thyme
1 ½ teaspoons salt (optional)
½ teaspoon pepper
¼ cup flour
2 cubes beef bouillon
3 cups water
1 cup red wine (optional)


  1. Lightly salt and pepper beef cubes and coat with flour.
  2. In a hot skillet, sauté beef in butter or olive oil until lightly browned.
  3. In a heavy pot, sauté onions in butter or olive oil until clear.
  4. Add meat, can of tomatoes, 3 cups of water, bouillon, garlic cloves, parsley, thyme and pepper. Add wine if desired.
  5. Bring to a boil, cover and simmer 1 ½ hours.
  6. Add carrots, celery, potatoes and small onions.
  7. Cook until tender, about 1 hour.

Serves 6.


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