Beef Stew, By Lisa

• beef or pork
• Yukon potatoes
• carrots
• parsnips
• pearl onions
• fresh thyme

1. The beef was cut into roughly 2-inch cubes. Salt and pepper the meat, and
2. brown in oil, turning with fork to brown all sides. Then cut up peeled
3. potatoes (Yukon or other yellow ones are preferable to Idaho) parsnips and
4. carrots in pieces, (I cut the carrots and parsnips lengthwise, and then in
5. half or thirds, depending on length.) Add these veggies to the pot with the
6. browned meat, pour in a full bottle of red wine, and if this doesn't cover
7. everything, add a little more water. More salt and pepper, and throw in a
8. bunch of thyme. Bring it to a near or low boil, and then immediately turn
9. down and let it simmer. About an hour into simmering throw in a couple
10. handfuls of peeled pearl onions. I liked the red ones with the beef, with
11. pork maybe the white are better. Well, whatever you've got is great. I would
12. also taste at this point to make sure seasoning is right, and add more salf
13. and pepper if needed. If you can't find pearl onions, I would put in two
14. medium-sized onions at the beginning with everything else for flavor, but
15. probably wouldn't serve them (that's a personal thing though, I just find
16. them slimy). Let it stew for around 90 minutes, or until everything is
17. tender.

beef, potatoes, carrots, parsnips, pearl onions, thyme

Taken from www.epicurious.com/recipes/member/views/beef-stew-by-lisa-50124800 (may not work)