(not Just The Regular) Beef Stew Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
2 lb: beef tenderloin -- 1-inch,
1 cubes: ,
1: flour -- for dredging,
2 tablespoon: butter,
2 tablespoon: oil,
2 cloves: garlic -- minced,
1: salt and pepper,
2 cup: dry red wine,
2 cubes: beef bouillon,
1: (dissolved in 2 cups boiling,
1: water),
1: baking potatoes -- grated,
1: onion,
1: (studded with 2 cloves),
2 teaspoon: thyme,
1: bay leaf,
8: red potatoes -- quartered,
8: carrots -- sliced,
4 stalks: celery -- sliced,
8: tiny white onions,
1 cup: (or 2) tomato juice,
1 handful: fresh parsley finely choppe, d
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
Yield: 8 servings
Source from luhu.jp
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
Yield: 8 servings
Source from luhu.jp