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(Not Just The Regular)Beef Stew Recipe

	Category	Stew Recipes
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Ingredients And Procedures

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><P><P>2 lb Beef tenderloin -- 1-inch <P>Cubes Flour -- for dredging 2 tb Butter <P>2 tb Oil <P>2 Cloves garlic -- minced <P>Salt and pepper 2 c Dry red wine <P>2 Cubes beef bouillon <P>(dissolved in 2 cups boiling Water) 1 Baking potatoes -- grated <P>1 Onion <P>(studded with 2 cloves) 2 ts Thyme <P>1 Bay leaf <P>8 Red potatoes -- quartered <P>8 Carrots -- sliced <P>4 Stalks celery -- sliced <P>8 Tiny white onions <P>1 c (or 2) tomato juice <P>Handful fresh parsley -finely chopped <P>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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