Beef Stew

• 3 pounds Beef Stew Meat, Trimmed Of Fat, Cut Into 1 In. Cubes
• All-Purpose Flour, To Coat Beaf Cubes
• 1/4 cups Butter
• 1 Tablespoon Canola Oil
• 1 whole Onion, Chopped
• 1 cup Crushed Tomatoes
• 3 cups Water
• 2 cubes Beef Bouillon
• 2 cloves Garlic, Minced
• 2 Tablespoons Chopped Parsley (can Be Dried)
• 18 teaspoons Dried Thyme
• 1- 1/2 cup Red Wine
• 4 whole Carrots, Chopped
• 2 stalks Celery, Chopped
• 6 whole Potatoes, Cubed
• 2 cups Pearl Onions
• Salt And Pepper

1. Season the meat with salt and pepper and coat with flour.
2. In a large skillet over medium-high heat, saute the beef and onions in the butter in oil until brown.
3. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes.
4. Season with garlic, parsley, thyme, salt and pepper.
5. Stir in the red wine.
6. Cover and simmer for 1 hour before adding carrots, celery, potatoes, and pearl onions.
7. Continue to simmer until potatoes are tender, about 1 hour.
8. Serves 8 to 10.

fat, flour, butter, canola oil, onion, tomatoes, water, garlic, parsley, thyme, red wine, carrots, stalks celery, potatoes, pearl onions, salt

Taken from tastykitchen.com/recipes/main-courses/beef-stew-5/ (may not work)