*  Exported from  MasterCook  *
 
                      (NOT JUST THE REGULAR)BEEF STEW
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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