Beef Stew V

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

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.

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.