(not just the regular)beef stew

Categories
Beef
Soups & ste
Yield
8 Servings
MeasureIngredient
2 pounds Beef tenderloin -- 1-inch
  Cubes
  Flour -- for dredging
2 tablespoons Butter
2 tablespoons Oil
Cloves garlic -- minced
  Salt and pepper
2 cups Dry red wine
Cubes beef bouillon
  (dissolved in 2 cups boiling
  Water)
Baking potatoes -- grated
Onion
  (studded with 2 cloves)
2 teaspoons Thyme
Bay leaf
Red potatoes -- quartered
Carrots -- sliced
Stalks celery -- sliced
Tiny white onions
1 cup (or 2) tomato juice
  Handful fresh parsley finely chopped

Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer ½ hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve.

Recipe By : "Vinyard Seasons" by Susan Branch From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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