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