Beef Stew

Name: Beef Stew
Total time: 190
Yield: 16
Ingredients: 3 pounds beef stew meat, cut into 1 inch cubes; 2 teaspoons salt, divided; 1 teaspoon ground black pepper, divided; 0.25 cup all-purpose flour; 0.25 cup butter; 1 tablespoon vegetable oil; 1 medium onion, chopped; 3 cups water; 1 (8 ounce) can whole peeled tomatoes; 2 tablespoons chopped parsley; 2 cloves garlic, minced; 2 cubes beef bouillon; 0.125 teaspoon dried thyme; 1 cup red wine; 6 medium potatoes, cubed; 6 medium carrots, chopped; 6 stalks celery, chopped; 2 cups pearl onions

Recipe by Kathy from allrecipes.com

Dinner 3 Hr. 10 Mins.

Ingredients

16 servings

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3 pounds beef stew meat, cut into 1 inch cubes
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2 teaspoons salt, divided
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1 teaspoon ground black pepper, divided
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0.25 cup all-purpose flour
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0.25 cup butter
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1 tablespoon vegetable oil
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1 medium onion, chopped
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3 cups water
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1 (8 ounce) can whole peeled tomatoes

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2 tablespoons chopped parsley
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2 cloves garlic, minced
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2 cubes beef bouillon
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0.125 teaspoon dried thyme
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1 cup red wine
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6 medium potatoes, cubed
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6 medium carrots, chopped
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6 stalks celery, chopped
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2 cups pearl onions

Instructions

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat.
Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot.
Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.
Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.