Beef Stew with Bouquet Garni
This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day. 48
beef roast, rump
cut into one inch cubes
all tied up in a cheesecloth
peeled and quartered
pared and quartered
frozen (one package)
Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 teaspoon 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℉ (180℃) F for 1½ 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 until peas are cooked.
Spoon stew and cooking juices into individual serving bowls.
Sprinkle with chopped parsley.