| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Stews, Meats | 6 | Servings | |
INGREDIENTS
| 3 | lb | Cubed stew beef |
| 1/4 | c | Butter |
| 1 | Medium chopped onion | |
| 1 | cn | Tomato (8-oz) |
| 2 | Cloves minced garlic | |
| 6 | Carrots cut in half | |
| 2 | Stalks celery(chopped) | |
| 6 | Potato (peeled & halved) | |
| 10 | Small pearl onion | |
| 2 | tb | Parsley |
| 1/8 | ts | Ground thyme |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Flour |
| 2 | Cubes beef bouillon | |
| 3 | c | Water |
| 1 | c | Red Wine |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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