Not Just Regular Beef Stew
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, tenderloin
cut in 1-inch cubes |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
red wine
dry |
*
|
| 2 | each |
beef bouillon cubes
dissolved in |
*
|
| 2 | cups |
water
boiling |
|
| 1 | each |
potatoes
grated |
|
| 1 | each |
onions
studded with |
|
| 2 | each |
cloves, whole
|
*
|
| 2 | teaspoons |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 8 | each |
red skinned potatoes
quartered |
*
|
| 8 | each |
carrots
sliced |
|
| 4 | each |
celery stalks
sliced |
|
| 8 | each |
pearl onions
white |
*
|
| 1-2 | cups |
tomato juice
|
|
| 1 | x |
parsley leaves
handful, fresh, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, tenderloin
cut in 1-inch cubes |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
red wine
dry |
*
|
| 2 | each |
beef bouillon cubes
dissolved in |
*
|
| 473 | ml |
water
boiling |
|
| 1 | each |
potatoes
grated |
|
| 1 | each |
onions
studded with |
|
| 2 | each |
cloves, whole
|
*
|
| 1E+1 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 8 | each |
red skinned potatoes
quartered |
*
|
| 8 | each |
carrots
sliced |
|
| 4 | each |
celery stalks
sliced |
|
| 8 | each |
pearl onions
white |
*
|
|
tomato juice
|
|
||
| 1 | x |
parsley leaves
handful, fresh, finely chopped |
*
|
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 ½ hour.
Add tomato juice, as necessary for nice gravy.
Add beef cubes, reheat; toss in parsley and serve.
