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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

Yield

6

servings

Prep

60

min

Cook

120

min

Ready

180

min

Trans-fat Free, Good source of fiber
 

Ingredients

Marinated beef
1 clove garlic
10 each peppercorns
crushed
*
8 each allspice
whole
*
1 teaspoon salt
1 cup red wine
dry
*
3 pounds beef roast, rump
cut into one inch cubes
Beef stew
3 tablespoons olive oil
2 cups beef stock
Bouquet garni
1 each bay leaves
*
1 each thyme sprigs
fresh
*
4 each black peppercorns
*
1 clove garlic
all tied up in a cheesecloth
3 medium carrots
peeled and quartered
1 pound white onion
small
1 pound turnip
pared and quartered
12 each mushrooms
10 ounces green peas
frozen (one package)
1 x black pepper
to taste
*
1 x parsley leaves
chopped, fresh
*

Directions

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.

 

* not incl. in nutrient facts

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Comments

, United States
 19 days ago

Far from the French classic. This is a guttural version. Go to Julia Child's recipe instead.

Nutrition Facts

Serving Size 452g (15.9 oz)
Amount per Serving
Calories 52736% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 1021mg 43%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 132g
Vitamin A 110% Vitamin C 27%
Calcium 7% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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