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 whole peeled 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
• 6 stalks celery, chopped
• 6 potatoes, cubed
• 2 cups pearl onions