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
