(not just the regular)beef stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef tenderloin -- 1-inch |
| Cubes | ||
| 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 | ||
| Water) | ||
| 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 | ||
Directions
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