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90 minutes
Prep: 30 minutes
Cook: 60 minutes
888 calories per serving view nutrition facts
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| 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 | onion | studded with |
| 2 | each | cloves, whole | |
| 2 | teaspoons | thyme leaves | |
| 1 | each | bay leaf | |
| 8 | each | red 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 |
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.
| % Daily Value* | |
| Total Fat 38.0g | 59% |
| Saturated Fat 14.0g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 309mg | 13% |
| Total Carbohydrate 63.0g | 21% |
| Dietary Fiber 9.0g | 35% |
| Sugars 10.0g | |
| Protein 71.0g | 142% |
| Vitamin A | 423% | Vitamin C | 49% | |
| Calcium | 17% | Iron | 59% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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