3-4 pounds beef stew meat - cut into 1-inch cubes
1 stalk celery
6 14½-ounce cans beef broth - College Inn
¼ teaspoon thyme
¼ teaspoon marjoram
3 ounces tomato paste
½ cup burgundy wine
½ teaspoon salt
1/8 teaspoon of black pepper
2 pounds carrots - cut into 1" pieces
3 pounds potatoes - cut into 1" cubes
1 16-ounce bag frozen pearl onions
2-3 tablespoons vegetable oil
Cut and trim meat to 1" cubes. Place enough flour, salt and pepper into a Ziploc bag to coat the meat. Place meat in bag and shake to ensure complete coverage.
Add meat to pan that has been preheated - bottom covered with oil. More oil may be added as needed to brown the meat.
Add 1 small onion and 1 stalk celery that has been diced.
When meat is browned add 6 cans of College Inn or other beef broth and bring to a boil. Add thyme, marjoram, tomato paste, burgundy, salt and pepper. Reduce to simmer for about 2 hours or until meat is very tender.
Add carrots and potatoes. When carrots are tender, add pearl onions.