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(Not Just the Regular) Beef Stew


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Beef Soups/stews

Ingredients:

  • 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.
 
Recipe By : "Vinyard Seasons" by Susan Branch Posted to MM-Recipes Digest V3 #246
 
Date: Sun, 8 Sep 1996 23:50:46 -0400
 
From: BobbieB1@aol.com