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
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