Beef Stew V

Ingredients

• 2 cubes beef bouillon from cube 
• 3 pounds beef stew meat cut into 1 inch cubes
• 0.3 cup butter 
• 8 ounce canned tomatoes whole peeled canned
• 6  carrots chopped
• 6 stalks celery chopped
• 0.1 teaspoon thyme leaves dried
• 0.3 cup flour all-purpose
• 2 cloves garlic minced
• 1 teaspoon ground pepper black divided
• 1  onion chopped
• 2 tablespoons parsley chopped
• 2 cups pearl onions 
• 6  potatoes cubed
• 1 cup red wine 
• 2 teaspoons salt divided
• 1 tablespoon vegetable oil 
• 3 cups water 

Equipment

• frying pan
• pot

Directions

1. Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat,
2. Sautee the beef and onions in the butter and oil until browned on the outside.
3. 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.
4. 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.