Beef Stew
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat.
- Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot.
- Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.
- Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.
Source
Original recipe: View Original