Not Just Regular Beef Stew

• 2 pounds beef, tenderloin cut in 1-inch cubes
• 1 x flour, all-purpose 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

1. Dredge meat in flour.
2. Melt butter and oil in large pot; add garlic.
3. Cook the beef just to rare; remove from pot and refrigerate.
4. Add wine and bouillon to pan and scrape up bitsstuck to bottom.
5. Add potato, onion, thyme and bay leaf.
6. Bring to boil, cover and simmer 1 hour.
7. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour.
8. Add tomato juice, as necessary for nice gravy.
9. Add beef cubes, reheat; toss in parsley and serve.

beef, flour, butter, vegetable oil, garlic, salt, red wine, beef bouillon, water boiling, potatoes, onions, thyme, bay leaves, red skinned potatoes, carrots, celery, pearl onions, tomato juice, parsley

Taken from recipeland.com/recipe/v/not-just-regular-beef-stew-4597 (may not work)