---------- Recipe via Meal-Master (tm) v8.03
       Title: BEEF STEW
  Categories: Beef, Stews, Meats
       Yield: 6 servings
       3 lb Cubed stew beef
     1/4 c  Butter
       1 ea Medium chopped onion
       1 cn Tomato (8-oz)
       2 ea Cloves minced garlic
       6 ea Carrots cut in half
       2 ea Stalks celery (chopped)
       6 ea Potato (peeled & halved)
      10 ea Small pearl onion
       2 tb Parsley
     1/8 ts Ground thyme
   1 1/2 ts Salt
     1/2 ts Pepper
     1/4 c  Flour
       2 ea Cubes beef bouillon
       3 c  Water
       1 c  Red Wine
   Lightly salt and pepper beef cubes and coat with
   flour. In hot skillet, saute' with butter floured beef
   cubes until lightly browned. In a heavy pot saute'
   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. *Quantity for standard serving size.