Skillet Beef Stew

• 3 pounds stewing beef stew beef, cubed
• 1/4 cup butter
• 1 medium onions chopped
• 8 ounces tomatoes, canned canned
• 2 cloves garlic minced
• 6 each carrots cut in half
• 2 stalks celery chopped
• 6 each potatoes (peeled & halved)
• 10 small pearl onions
• 2 teaspoons parsley leaves
• 18 teaspoon thyme ground
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup flour, all-purpose
• 2 each beef stock cubes
• 3 cups water
• 1 cup red wine

1. Lightly salt and pepper beef cubes and coat with flour.
2. In hot skillet, saute with butter floured beef cubes until lightly browned.
3. In a heavy pot saute onions until clear.
4. Add meat, can of whole tomatoes, 3 cups water*, bouillon, garlic, and parsley, thyme, salt and pepper.
5. Add 1 cup of red wine if available.
6. Cover, simmer 1 1/2 hours.
7. Then add carrots, celery, potatoes and small onions.
8. Cook until tender, about 1 hour.
9. *Quantity for standard serving size.

stewing beef stew beef, butter, onions, tomatoes, garlic, carrots, stalks celery, potatoes, pearl onions, parsley, thyme, salt, black pepper, flour, beef, water, red wine

Taken from recipeland.com/recipe/v/skillet-beef-stew-94 (may not work)