*  Exported from  MasterCook  *
                        BEEF STEW WITH BOUQUET GARNI
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Stews                            Meats
   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
    1       lb           Small White Onions, peeled
    1       lb           Turnips, pared and
   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 350øF. Layer carrots, onions, turnips and mushrooms atop
   meat mixture in casserole. Cover and bake at 350øF 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
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