Favorite Skillet Beef Stew

Directions

Lightly salt and pepper beef cubes and coat with flour. In a hot skillet, sauté with butter floured beef cubes until lightly browned. Deglaze the skillet with red wine or beef stock and scrape up any brown bits of flavor with a wooden spoon or spatula.

In a heavy pot sauté onions until clear. Add the beef, any accumulated juices, can of whole tomatoes, 3 cups water, bouillon cubes, garlic, and parsley, thyme, salt, and black pepper.

Cover, and simmer 1½ hours. Then add carrots, celery, potatoes and small onions. Cook until tender, about 1 hour.

Slow-cooker variation:

This can also be made in the slow cooker or crock pot. Instead of using a heavy pot, add all the ingredients to your slow cooker. Cover and cook on low for 6 hours or high for 2 ½ hours until the beef is fall-apart tender.