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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