Winter Weekend Beef Stew

Great for busy winter weekends. It takes a couple of hours on Saturday to make a huge pot and is great to come home to these leftovers after a day of hiking/snowman building on Sunday.

Ingredients

3 pounds beef stew meat, cut into 1 inch cubes

2 teaspoons salt, divided

1 teaspoon ground black pepper, divided

1/4 cup all-purpose flour

1/4 cup butter

1 tablespoon vegetable oil

1 onion, chopped

1 (8 ounce) can diced tomatoes

3 cups water

2 cubes beef bouillon

2 cloves garlic, minced

2 tablespoons chopped parsley

1/8 teaspoon dried thyme

1 cup red wine

6 carrots, chopped

3 cups frozen corn

6 potatoes, cubed

Directions

1. Season the stew meat with some of the salt and pepper and coat with flour.

2. In a large skillet over medium-high heat, Saute the beef and onions in the butter and oil until browned on the outside.

3. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes.

4. Season with garlic, parsley, thyme and remaining salt and pepper.

5. Stir in the red wine.

6. Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions.

7. Continue to simmer until potatoes are tender, about 1 hour.

8. Add flour to thicken sauce as necessary about 15 min. before serving.