Title: (Not Just the Regular) Beef Stew
Categories: Meat Soup
Yield: 8 Servings

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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