Shelly's Recipe

BEEF STEW WITH BOUQUET GARNI

Category: Stews

Marinated Beef:
1 clove garlic
10 black peppercorns, crushed
8 whole allspice
1 tsp salt
1 cup dry red wine
3 pounds beef rump roast, cut in 1-inch cubes

Beef Stew:
3 tbsp olive oil
2 cups beef bouillon

Bouquet Garn (tied in cheesecloth)i:
1 each bay leaf, sprig fresh thyme, tied in cheesecloth
4 black peppercorns
1 clove garlic

3 medium carrots, peeled and quartered
12 small white onions (about 1 pound), peeled
3 medium turnips (about 1 pound), pared and quartered
12 white mushroom caps
1 (10-ounce) package frozen peas
Salt and pepper to taste

Garnish: chopped fresh parsley

To make Marinated Beef:
In 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 slotted spoon, reserving marinade. Pat beef and garlic dry on paper towels.

To make Beef Stew:
In a 6-quart nonreactive, 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 bouillon. Add bouquet garni. Bring to a boil. Boil gently 10 minutes. Reduce heat; simmer 30 minutes.

Preheat oven to 350. Layer carrots, onions, turnips, and mushrooms atop meat mixture in casserole. Cover and bake at 350 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 to 5 minutes, or until peas are cooked.

Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped parsley. Serves 6