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 or 2 cups 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