Recipe - (Not Just The Regular)beef Stew

2 pound Beef tenderloin 1inch
Cubes
Flour for dredging
2 tablespoon Butter
2 tablespoon Oil
2 Cloves garlic minced
Salt and pepper
2 cup Dry red wine
2 Cubes beef bouillon
(dissolved in 2 cups boiling
Water)
1 Baking potatoes grated
1 Onion
(studded with 2 cloves)
2 teaspoon Thyme
1 Bay leaf
8 Red potatoes quartered
8 Carrots cut or sliced up
4 Stalks celery cut or sliced up
8 Tiny white onions
1 cup (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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini