Beef Stew
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- 2 pounds beef tenderloin -- 1-inch Cubes
flour -- for dredging
- 2 tablespoons butter
- 2 tablespoons oil
- 2 cloves garlic -- minced
- salt and pepper
- 2 cups dry red wine
- 2 cubes beef bouillon
(dissolved in 2 cups boiling water)
- 1 baking potatoes -- grated
- 1 onion, studded with 2 cloves
- 2 teaspoons thyme
- 1 bay leaf
- 8 medium red potatoes -- quartered
- 8 carrots -- sliced
- 4 stalks celery -- sliced
- 8 tiny white onions
- 1 cup (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 bits stuck to bottom. Add
potato, onion, thyme and bay leaf. Bring to boil, cover and simmer
1 hour. Add potatoes, carrots, celery and onions; simmer 1/2 hour.
Add tomato juice, as necessary for nice gravy. Add beef cubes,
reheat; toss in parsley and serve.
Serves 8.
Recipe "Not Just the Regular Beef Stew" from "Vineyard Seasons" by Susan Branch