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Beef Stew With Bouquet Garni

Cuisine: Jewish
Type: Meat
Courses: Soup
Serves: 6 people

Recipe Ingredients

  Marinated Beef
1   Garlic
10   Black peppercorns - crushed
8   Allspice
1 teaspoon 5mlSalt
1 cup 237mlDry red wine
3 lbs 1362g / 48ozBeef rump roast - in 1" cubes
  Beef Stew
3 tablespoons 45mlOlive oil
2 cups 125g / 4.4ozBeef bouillon
  Bouquet Garni
1   Bay leaf
1 section  Fresh thyme
4   Black peppercorns
1   Garlic - all tied up in
  A cheesecloth
3   Carrots - peeled and (medium)
1 lb 454g / 16ozSmall white onions - peeled
1 lb 454g / 16ozTurnips - pared and
12   White mushroom caps
1   Frozen peas
  Salt and pepper
  Chopped fresh parsley

Recipe Instructions

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 tsp 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 bullion. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes.

Preheat oven to 350F.

Layer carrots, onions, turnips and mushrooms atop meat mixture in casserole. Cover and bake at 350F 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.

Mrs. Leslie Hawker


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