(Not Just the Regular)beef Stew

Title:
(Not Just the Regular)beef Stew

Yield:
8 Servings

Categories:
Beef,
Soups




Ingredients:





     2 lb Beef tenderloin -- 1-inch


          Cubes


          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


          Water)


     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini