Beef Stew

Recipe View 2 mins Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. (2 minutes)

Recipe View 3 mins Place the flour in a resealable plastic bag. Add the seasoned beef, seal the bag, and shake well to coat the beef evenly. (3 minutes)

Recipe View 7 mins In a large, heavy-bottomed pot or Dutch oven, melt the butter with the vegetable oil over medium-high heat. Add the floured beef and chopped onion. Sauté until the beef is browned on all sides and the onion is softened, about 5-7 minutes. (7 minutes)

Recipe View 5 mins Add the water, canned tomatoes (breaking them up slightly with a spoon), chopped parsley, minced garlic, beef bouillon cubes, the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of black pepper, and the dried thyme to the pot. Pour in the red wine and stir well to combine all ingredients. (5 minutes)

Recipe View 1 hrs 30 mins Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer gently for 1 1/2 hours, or until the beef is becoming tender. (90 minutes)

Recipe View 1 hrs Add the cubed potatoes, chopped carrots, chopped celery, and pearl onions to the pot. Stir to combine. Cover and continue to simmer for about 1 hour, or until the potatoes and vegetables are tender and the stew has thickened slightly. (60 minutes)

Recipe View 2 mins Check the seasoning and add more salt and pepper to taste, if needed. Ladle the beef stew into bowls and serve hot. (2 minutes)