Is It Beef Soup Or Stew?

This beef stew could be a soup,
just add some beef broth to it.
Also use an immersion blender to liquify
this into a very thick and creamy soup.

Ingredients
3 pounds beef stew meat
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon vegetable oil
1 onion, peeled and chopped
1 (8 ounce) can whole peeled tomatoes
3 cups water
2 cubes beef bouillon
2 cloves garlic, peeled and minced
2 tablespoons chopped parsley
1/8 teaspoon dried thyme
1 cup red wine
6 carrots, peeled and chopped
6 stalks celery, chopped
6 potatoes, peeled and cubed
2 cups pearl onions

Directions:
Season the stew meat with some of the
salt and pepper and coat with flour.
In a large skillet over medium-high heat,
Sautee the beef and onions in the butter
and oil until browned on the outside.
Transfer the beef and onions to a stockpot
and stir in the tomatoes, water and bouillon.
Season with garlic, parsley, thyme
and remaining salt and pepper.
Stir in the red wine.
Cover soup and simmer for 1 1/2 hours
before adding carrots, celery
potatoes and pearl onions.
Continue to simmer until
potatoes are tender, about 1 hour.