Beef Stew

by mujigo

1 – 2 lbs Beef Cubes (Stew Meat) or Meat Substitute if you are Vegan
Flour for Dredging
1 Tbsp Oil
1 Tbsp Butter
2 Cloves Minced Garlic
Pepper & Salt
2 Beef Boullion Cubes (or chicken, or vegetable) dissolved in 2 cups boiling water
2 Cups Dry Red Wine
1 large potato grated
1 onion, peeled and studded with 2 cloves
2 Tsp. Thyme
1 Bay Leaf
8 Red Potatoes, with peeling, quartered
8 Carrots, French sliced (cut medallion style at an angle)
4 Stalks Celery cut in bite size chunks
2 medium white onions chopped roughly
1 or 2 cups tomato juice
A handful of Fresh Parsley finely chopped

Coat the meat in flour, add Butter and Oil to large pot or dutch oven, medium heat and cook the garlic, then throw the meat in and cook on all sides until lightly browned. Remove meat and set aside. Add wine and bouillon to pot and “deglaze” – scrape up all bits that are stuck to bottom of pot. Add the browned meat back to pot, add grated potato, onion with cloves, Thyme, and Bay Leaf – Bring to a boil, lower heat and simmer for an hour. Add potatoes, carrots, celery, parsley and onions and simmer 1/2 hour or so more. Add tomato juice as necessary for a nice gravy.
Note: Add your preference of vegetables: Zuchini – 2 medium sliced, mushrooms, green peas, etc.

Serve with Crusty French Bread and a salad, or over rice or noodles.