(not just the regular) beef stew

Yield: 8 Servings

Measure Ingredient
2 pounds Beef tenderloin -- 1-inch
Flour -- for dredging
2 tablespoons Butter
2 tablespoons Oil
2 Cloves garlic -- minced
Salt and pepper
2 cups Dry red wine
2 Cubes beef bouillon
(dissolved in 2 cups boiling
1 Baking potatoes -- grated
1 Onion
(studded with 2 cloves)
2 teaspoons Thyme
1 Bay leaf
8 Red potatoes -- quartered
8 Carrots -- sliced
4 Stalks celery -- sliced
8 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

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