Beef Stew by Nate Bruce

•    3 pounds beef stew meat, cut into 1 inch cubes
  
•    2 teaspoons salt, divided
  
•    1 teaspoon ground black pepper, divided
  
•    1/4 cup all-purpose flour
  
•    1/4 cup butter
  
•    1 tablespoon vegetable oil
  
•    1 onion, chopped
  
•   1 (8 ounce) can whole peeled tomatoes
  
•   3 cups water
  

•   2 cubes beef bouillon
  
•   2 cloves garlic, minced
  
•   2 tablespoons chopped parsley
  
•   1/8 teaspoon dried thyme
  
•   1 cup red wine
  
•   6 carrots, chopped
  
•   6 stalks celery, chopped
  
•   6 potatoes, cubed
  
•   2 cups pearl onions
  

 

1. Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
2. Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.