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(Not Just Your Regular) Beef Stew




Source of Recipe


Beer Man Wine


List of Ingredients




2 pounds beef tenderloin in 1-inch cubes 2 teaspoons thyme
flour for dredging 1 bay leaf
2 tablespoons butter 8 red potatoes, quartered
2 tablespoons oil
8 carrots, sliced
2 cloves garlic, minced
4 stalks celery, sliced
salt and pepper
8 tiny white onions
2 cups dry red wine
up to 1/4 C Cognac (optional)
2 cubes beef bouillon dissolved in 2 cups of boiling water 1-2 cups tomato juice
1 baking potato, peeled and grated
handful fresh parsley, finely chopped
1 onion, studded with 2 cloves


Recipe



Dredge meat in flour. Melt butter and oil over medium heat 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 bits stuck to bottom. Add pepper, potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, celery, white onions and Cognac; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Adjust seasonings only if necessary. Add beef cubes, reheat; toss in parsley and serve. Serves 8. Serve with a full flavored Merlot, Syrah, or Cabernet based wine. Recipe from “Vineyard Seasons” by Susan Branch