Beef Stew 
	2 lbss   beef tenderloin -- 1-inch Cubes
	         flour -- for dredging
	2 tbs    butter
	2 tbs    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        lg. onion (studded with 2 cloves)
	2 tsp    thyme
	1        bay leaf
	8        red potatoes -- quartered
	8        carrots -- sliced
	4        stalks celery -- sliced
	8        tiny white onions
	1-2 cups 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 bits stuck to bottom. 
	Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer
	1 hour. 
	Add potatoes, carrots, celery and onions; simmer 1/2 hour.
	Add tomato juice, as necessary for nice gravy. 
	Add beef cubes, reheat; toss in parsley and serve.

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