Firehouse Beef Stew

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2 pounds tenderloin, sirloin or sirloin tip

Salt

Pepper

Flour

2 tablespoons olive oil

1 cup beef stock

1 bay leaf

1 clove garlic, chopped

1 pinch fresh rosemary (or dried)

3/4 cup butter

1 bell pepper, chopped

2 potatoes cut into large pieces

2 tomatoes, quartered

1 tablespoon parsley

6 small onions (or 1 cup pearl onions)

2 cups dry red wine