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(not just the regular)beef stew

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Beef tenderloin -- 1-inch

  2. Cubes Flour -- for dredging

  3. 2 tablespoons Butter

  4. 2 tablespoons Oil

  5. 2 Cloves garlic -- minced

  6. Salt and pepper

  7. 2 cups Dry red wine

  8. 2 Cubes beef bouillon

  9. 2 cups boiling

  10. Water)

  11. 1 Baking potatoes -- grated

  12. 1 Onion

  13. (studded with 2 cloves)

  14. 2 teaspoons Thyme

  15. 1 Bay leaf

  16. 8 Red potatoes -- quartered

  17. 8 Carrots -- sliced

  18. 4 Stalks celery -- sliced

  19. 8 Tiny white onions

  20. 1 cup (or 2) tomato juice

  21. Handful fresh parsley finely chopped

Instructions Jump to Ingredients ↑

  1. 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 ½ hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve.

  2. Recipe By : "Vinyard Seasons" by Susan Branch From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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