(Not Just the Regular) Beef Stew

Ingredients

1	Bay Leaf
2 Cubes	Beef Bouillon
2 Lb	Beef Tenderloin
-	Black Pepper
2 Tbsp	Butter Or Margarine
8	Carrot
4 Stalks	Celery
2 Cups	Dry Wine
2 Cups	Flour
2 Cloves	Garlic
2 Tbsp	Oil
1	Onion
1 Tbsp	Parsley
1 Large	Potato
8	Red Potato
-	Salt
2 Tsp	Thyme
1 1/2 Cup	Tomato Juice
8 Small	White Onion

Directions

Slice Carrots, Celery, quarter Red potatoes, dissolve bouillon in 2 cups water, mince garlic. 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 bits stuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, celery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve.