(Not Just the Regular) Beef Stew

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Title: (Not Just the Regular) Beef Stew
Yield: 8 Servings
Categories: Beef, Soups


2 lb Beef tenderloin -- 1-inch
Flour -- for dredging
2 tb Butter
2 tb Oil
2 Cloves garlic -- minced
Salt and pepper
2 c Dry red wine
2 Cubes beef bouillon
(dissolved in 2 cups boiling
1 Baking potatoes -- grated
1 Onion
(studded with 2 cloves)
2 ts Thyme
1 Bay leaf
8 Red potatoes -- quartered
8 Carrots -- sliced
4 Stalks celery -- sliced
8 Tiny white onions
1 c (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 1/2 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
Posted to MM-Recipes Digest V3 #246

Date: Sun, 8 Sep 1996 23:50:46 -0400

From: BobbieB1@aol.com