Recipe - Beef Stew With Bouquet Garni

MARINATED BEEF
1 Clove Garlic
10 Black Peppercorns, Crushed
8 Whole Allspice
1 teaspoon Salt
1 cup Dry Red Wine
3 pound Beef Rump Roast, in 1" cubes

BEEF STEW
3 tablespoon Olive Oil
2 cup 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 pound Small White Onions, peeled
1 pound Turnips, pared and
Quartered
12 White Mushroom Caps
10 ounce Package Frozen Peas
Salt and Pepper
Chopped Fresh Parsley

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed
peppercorns, allspice, 1 teaspoon 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 nonreactive ovengoing pot, heat olive oil and
garlic over mediumhigh 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 350øF. Layer carrots, onions, turnips and mushrooms atop
meat mixture in casserole. Cover and bake at 350øF for 1 One half hours until
meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas.
Season to taste with salt and pepper. Cover and bake 45 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini