* Exported from MasterCook * BEEF STEW WITH BOUQUET GARNI Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Stews Meats Cyberealm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MARINATED BEEF----- 1 Clove Garlic 10 Black Peppercorns, Crushed 8 Whole Allspice 1 t Salt 1 c Dry Red Wine 3 lb Beef Rump Roast, in 1" cubes -----BEEF STEW----- 3 tb Olive Oil 2 c Beef Bouillon -----BOUQUET GARNI----- 1 Bay Leaf 1 Sprig Fresh Thyme 4 Black Peppercorns 1 Clove Garlic, all tied up in A cheesecloth 3 md Carrots, peeled and Quartered 1 lb Small White Onions, peeled 1 lb Turnips, pared and Quartered 12 White Mushroom Caps 10 oz Package Frozen Peas Salt and Pepper Chopped Fresh Parsley Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour. Remove beef and garlic from marinade with a slotted spoon, reserving marinade. Pat beef and garlic dry on paper towels. Beef Stew: In a 6 quart non-reactive oven-going pot, heat olive oil and garlic over medium-high heat. Add meat in 2 batches, searing meat on all sides until deep brown. Return all meat to pot. Pour in reserved marinade and beef boullion. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes. Preheat oven to 350°F. Layer carrots, onions, turnips and mushrooms atop meat mixture in casserole. Cover and bake at 350°F for 1 1/2 hours until meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas. Season to taste with salt and pepper. Cover and bake 4-5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith - - - - - - - - - - - - - - - - - -