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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Vinyard Seasons by Susan Branch
Servings: 8
2 pounds sirloin steak, cut in 1 inch cubes
flour, for dredging
¾ ounce butter
2 tablespoons oil
2 cloves garlic, crushed
500 ml (⅔ of a bottle) dry red wine
2 beef stock cubes, in 1 pint boiling water
1 large potato, grated
1 onion, studded with 2 cloves
2 teaspoons dried thyme
1 bay leaf
8 red potatoes, quartered
8 carrots, sliced
4 sticks celery, sliced
8 button onions
½ to 1 pint tomato juice
handful fresh parsley, finely chopped
Dredge the meat in flour. Melt the butter and oil in large saucepan and add the garlic. Cook the beef just until it is rare. Remove from pan and refrigerate. Add the wine and stock to the pan and scrape up any bits stuck to the bottom. Add the potato, onion, thyme and bay leaf. Bring to the boil, cover and simmer for 1 hour. Add the red potatoes, carrots, celery and button onions. Simmer for 30 minutes. Add tomato juice, as required for a nice gravy. Add the beef cubes, reheat, add in the parsley and serve.