Ingredients Jump to Instructions ↓

  1. 1 Clove Garlic

  2. 10 Black Peppercorns, Crushed

  3. 8 Whole Allspice

  4. 3 tablespoons Olive Oil

  5. 1 Bay Leaf

  6. 1 Sprig Fresh Thyme

  7. 4 Black Peppercorns

  8. 1 Clove Garlic, all tied up in

  9. A cheesecloth

  10. 3 mediums Carrots, peeled and Quartered 1 teaspoon Salt

  11. 1 cup Dry Red Wine

  12. 3 pounds Beef Rump Roast, in

  13. 1" cubes

  14. 2 cups Beef Bouillon

  15. 1 pounds Small White Onions, peeled

  16. 1 pounds Turnips, pared and Quartered 12 White Mushroom Caps

  17. 10 ounces Package Frozen Peas

  18. Salt and Pepper

  19. Chopped Fresh Parsley

Instructions Jump to Ingredients ↑

  1. MARINATED BEEF BEEF STEW BOUQUET GARNI Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt.

  2. 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.

  3. 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.

  4. Preheat oven to 350F. Layer carrots, onions, turnips and mushrooms atop meat mixture in casserole. Cover and bake at 350F for 1½ hours until meat and vegetables are tender. Remove bouquet garni.

  5. 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.

  6. Source: Victoria Magazine, January 1994 Typed by Katherine Smith


Send feedback