Ingredients
- 8 tiny onions (white)
- 8 potatoes quartered (red)
- 2 garlic (cloves minced)
- 2 beef bouillon (cubes)
- 1 baking potatoes (grated)
- 1 handful parsley (fresh finely chopped)
- 1 bay leaf
- 1 onion
- 1 flour for dredging (cubes)
- 2 lb beef tenderloin
- 2 cups boiling water
- 2 c dry wine (red)
- 2 tb butter
- 2 tb oil
- 2 ts thyme
- 8 slices carrots (sliced)
- 4 slices stalks celery (sliced)
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
