---------- Recipe via Meal-Master (tm) v8.03
 
      Title: BEEF STEW
 Categories: Beef, Stews, Meats
      Yield: 6 servings
 
      3 lb Cubed stew beef
    1/4 c  Butter
      1 ea Medium chopped onion
      1 cn Tomato (8-oz)
      2 ea Cloves minced garlic
      6 ea Carrots cut in half
      2 ea Stalks celery(chopped)
      6 ea Potato (peeled & halved)
     10 ea Small pearl onion
      2 tb Parsley
    1/8 ts Ground thyme
  1 1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Flour
      2 ea Cubes beef bouillon
      3 c  Water
      1 c  Red Wine
 
  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. *Quantity for standard serving size.
 
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