(not just the regular)beef stew

Yield: 8 Servings

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