(Not Just the Regular)beef Stew

Ingredients: 2 Pounds Beef Tenderloin -- 1-inch Cubes Flour -- For Dredging 2 Tablespoons Butter 2 Tablespoons Oil 2 Cloves Garlic -- Minced Salt And Pepper 2 Cups Dry Red Wine 2 Cubes Beef Bouillon (dissolved In 2 Cups Boiling Water) 1 Baking Potatoes -- Grated 1 Onion (studded With 2 Cloves) 2 Teaspoons Thyme 1 Bay Leaf 8 Red Potatoes -- Quartered 8 Carrots -- Sliced 4 Stalks Celery -- Sliced 8 Tiny White Onions 1 Cup (or 2) Tomato Juice Handful Fresh Parsley Finely Chopped

Directions:

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