Recipe for Not Just the Regular Beef Stew

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
2 lb	Beef tenderloin -- 1-inch
	Cubes
	Flour -- for dredging
2 tbl	Butter
2 tbl	Oil
2 x	Cloves garlic -- minced
	Salt and pepper
2 cup	Dry red wine
2 x	Cubes beef bouillon
	(dissolved in 2 cups boiling Water)
1 x	Baking potatoes -- grated
1 x	Onion
	(studded with 2 cloves)
2 tsp	Thyme
1 x	Bay leaf
8 x	Red potatoes -- quartered
8 x	Carrots -- sliced
4 stalk	celery -- sliced
8 x	Tiny white onions
1 cup	(or 2) tomato juice

Instructions:

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.

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