Beef Stew With Bouquet Garni

Recipe Ingredients

		Marinated Beef
1		Garlic
10		Black peppercorns - crushed
8		Allspice
1 teaspoon	5ml	Salt
1 cup	237ml	Dry red wine
3 lbs	1362g / 48oz	Beef rump roast - in 1" cubes
		Beef Stew
3 tablespoons	45ml	Olive oil
2 cups	125g / 4.4oz	Beef 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)
		Quartered
1 lb	454g / 16oz	Small white onions - peeled
1 lb	454g / 16oz	Turnips - pared and
		Quartered
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.

Source:
Mrs. Leslie Hawker

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.