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Not Just The Regular Beef Stew

Source of Recipe

"Vinyard Seasons" by Susan Branch


List of 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


Recipe

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.