Beef Stew 8

American

3 lb Cubed Stew Beef

1/4 cup Butter

1 Medium Chopped Onion

One 8 oz Can Tomato

2 Cloves Minced Garlic

6 Cut In Half Carrot

6 Stalks Chopped Celery

6 Peeled Halved Potatoes

10 small Pearl Onion

2 tbs Parsley

1/8 tsp Ground Thyme

1-1/2 tsp Salt

1/2 tsp Pepper

1/4 cup Flour

2 Cubes Beef Bouillon

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

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana