• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

(Not Just the Regular)beef Stew

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 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

 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.


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