Not Just the Regular Beef Stew
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 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.
“Vinyard Seasons” by Susan Branch