Beef Stew with Bouquet Garni

Ingredients

Directions

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 degrees 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.