(Not Just the Regular)beef Stew

Ingredients

2 lb Beef tenderloin -- 1-inch
Cubes
Flour -- for dredging
2 tbs. Butter
2 tbs. 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 tsp. 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

Instructions

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