Shelly's Recipe

BEEF STEW

Category: Stews

2 lbs beef tenderloin in 1-inch cubes
Flour for dredging
2 tbsp butter
2 tbsp oil
2 cloves garlic, minced
Salt and pepper
2 cups dry red wine
2 cubes beef bouillon dissolved in 2 cups of boiling water
1 baking potato, peeled and grated
1 onion, studded with
2 tsp thyme
1 bay leaf
8 red potatoes, quartered
8 carrots, sliced
4 stalks celery, sliced
8 tiny white onions
1 cup sliced mushrooms
Up to 1/4 cup Cognac (optional)
1-2 cups tomato juice
Handful fresh parsley, finely chopped
2 cloves

Dredge meat in flour. Melt butter and oil over medium heat 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 pepper, potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour.

Add potatoes, carrots, celery, white onions, mushrooms, and Cognac; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Adjust seasonings only if necessary. Add beef cubes, reheat; toss in parsley and serve. Serves 8.

Serve with a full flavored Merlot, Syrah, or Cabernet based wine.