(not Just The Regular)beef Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Soups & ste | 8 | Servings | |
INGREDIENTS
| 2 | lb | Beef tenderloin, 1-inch |
| Cubes | ||
| Flour, for dredging | ||
| 2 | T | Butter |
| 2 | T | Oil |
| 2 | Cloves garlic, minced | |
| Salt and pepper | ||
| 2 | c | Dry red wine |
| 2 | Cubes beef bouillon | |
| dissolved in 2 cups boiling | ||
| Water), Water | ||
| 1 | Baking potatoes, grated | |
| 1 | Onion | |
| studded with 2 cloves | ||
| 2 | t | 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 |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 443
Calories From Fat: 245
Total Fat: 27.3g
Cholesterol: 104mg
Sodium: 687.4mg
Potassium: 1055.7mg
Carbohydrates: 19.9g
Fiber: 4.2g
Sugar: 6.3g
Protein: 26.5g