Beef Stew Meat
Ingredients
3 pounds beef stew meat, cut into 1 inch cubes
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
¼ cup all-purpose flour
¼ 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
⅛ teaspoon dried thyme
1 cup red wine
6 medium potatoes, cubed
6 medium carrots, chopped
6 stalks celery, chopped
2 cups pearl onions
Directions
1 teaspoon salt and 1/2 teaspoon pepper should be used to season beef.
Put flour in a bag that can be closed. Seal the bag, then add the beef and toss to coat.
In a big skillet, melt the butter and oil over medium-high heat. Add the steak and onion and cook for 5 to 7 minutes, or until the beef is browned all over. Place the steak and the onion in a large stockpot.
The stockpot should now contain water, tomatoes, parsley, garlic, bouillon cubes, the remaining 1 teaspoon of salt, the final 1/2 teaspoon of pepper, and the thyme. Add the wine and blend by stirring. For 1 1/2 hours, simmer with a cover on.
Add the potatoes, carrots, celery, and pearl onions. Continue to boil for approximately an hour, or until the potatoes are cooked.
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