*  Exported from  MasterCook  *

                    (NOT JUST THE REGULAR)BEEF STEW

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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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