Ingredients

• 2 tablespoon oil
• 2 cloves garlic (minced)
• Salt and pepper
• 2 cups dry red wine
• 2 cubes beef bouillon (dissolved in 2 cups boiling water)
• 1 baking potatoes (grated)
• 1 onion (studded with 2 cloves)
• 2 teaspoon thyme
• 1 bay leaf
• 8 red potatoes (quartered)
• 8 carrots (sliced)
• 4 stalks celery (sliced)
• 8 tiny white onions
• 1 cup (or 2) tomato juice
• Handful fresh parsley (finely chopped)

Directions

• Directions
• Dredge meat in flour. Melt butter and oil in large pot; add garlic.
• Cook 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, celery and onions; simmer ½ hour.
• Add tomato juice as necessary for nice gravy.
• Add beef cubes, reheat; toss in parsley and serve.