Don's Beef Stew


Serves: 8



3-4 pounds beef stew meat - cut into 1-inch cubes



Black pepper

1 onion

1 stalk celery

6 14-ounce cans beef broth - College Inn

teaspoon thyme

teaspoon marjoram

3 ounces tomato paste

cup burgundy wine

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.