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Beef Stew

Ingredients:

• 3 pounds beef stew meat, cut into 1 inch cubes
• 2 teaspoons salt, divided
• 1 teaspoon ground black pepper, divided
• ¼ cup all-purpose flour
• ¼ cup butter
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cups water
• 1 (8 ounce) can whole peeled tomatoes
• 2 tablespoons chopped parsley
• 2 cloves garlic, minced
• 2 cubes beef bouillon
• ⅛ teaspoon dried thyme
• 1 cup red wine
• 6 medium potatoes, cubed
• 6 medium carrots, chopped
• 6 stalks celery, chopped
• 2 cups pearl onions

Steps:

1. Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat.
3. Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot.
4. Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.
5. Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.