Ingredients

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)

Directions

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.