Find Some Recipes - (Not Just The Regular)Beef Stew

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(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 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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<h1>(Not Just The Regular)Beef Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />2 lb Beef tenderloin -- 1-inch <br />Cubes Flour -- for dredging 2 tb Butter <br />2 tb Oil <br />2 Cloves garlic -- minced <br />Salt and pepper 2 c Dry red wine <br />2 Cubes beef bouillon <br />(dissolved in 2 cups boiling Water) 1 Baking potatoes -- grated <br />1 Onion <br />(studded with 2 cloves) 2 ts Thyme <br />1 Bay leaf <br />8 Red potatoes -- quartered <br />8 Carrots -- sliced <br />4 Stalks celery -- sliced <br />8 Tiny white onions <br />1 c (or 2) tomato juice <br />Handful fresh parsley -finely chopped <br />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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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