Serves: 8
3-4 pounds beef stew meat - cut into 1-inch cubes
Flour
Salt
Black pepper
1 onion
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.