Beef Stew 8

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