Beef Stew, By Lisa

Directions

1. 1
   The beef was cut into roughly 2-inch cubes. Salt and pepper the meat, and
2. 2
   brown in oil, turning with fork to brown all sides. Then cut up peeled
3. 3
   potatoes (Yukon or other yellow ones are preferable to Idaho) parsnips and
4. 4
   carrots in pieces, (I cut the carrots and parsnips lengthwise, and then in
5. 5
   half or thirds, depending on length.) Add these veggies to the pot with the
6. 6
   browned meat, pour in a full bottle of red wine, and if this doesn't cover
7. 7
   everything, add a little more water. More salt and pepper, and throw in a
8. 8
   bunch of thyme. Bring it to a near or low boil, and then immediately turn
9. 9
   down and let it simmer. About an hour into simmering throw in a couple
10. 10
    handfuls of peeled pearl onions. I liked the red ones with the beef, with
11. 11
    pork maybe the white are better. Well, whatever you've got is great. I would
12. 12
    also taste at this point to make sure seasoning is right, and add more salf
13. 13
    and pepper if needed. If you can't find pearl onions, I would put in two
14. 14
    medium-sized onions at the beginning with everything else for flavor, but
15. 15
    probably wouldn't serve them (that's a personal thing though, I just find
16. 16
    them slimy). Let it stew for around 90 minutes, or until everything is
17. 17
    tender.