Recipe: Not Just the Regular Stew (Susan Branch recipe, 1980's)

NOT JUST THE REGULAR STEW

2 pounds beef tenderloin, cut 1-inch cubes
Flour (for dredging)
2 tablespoons butter
2 tablespoons oil
2 cloves garlic, minced
2 cups dry red wine
2 beef bouillon cubes dissolved in 2 cups boiling water
1 baking potato, grated
1 onion, peeled and studded with 2 cloves
2 teaspoons thyme
1 bay leaf
8 red potatoes, unpeeled and quartered
8 carrots, sliced
4 stalks celery, sliced
8 tiny white onions
1 cup tomato juice (or as needed)
Handful parsley, chopped
Salt and ground black pepper

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 grated potato, onion, thyme and bay leaf. Bring to a boil, cover and simmer 1 hour.

Add red potatoes, carrots, celery and onions, simmer 1/2 hour.

Add tomato juice, as necessary for a nice gravy. Add beef cubes, reheat and toss in parsley and serve.

Source: Vineyard Seasons by Susan Branch, 1988