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Ingredients
Marinated Beef
1 Clove garlic
10 Black peppercorns, crushed
8 Whole allspice
1 Teaspoon salt
1 Cup dry red wine
3 Pounds beef rump roast, in 1" cubes
Beef Stew
3 Tablespoons olive oil
2 Cup beef bouillon
Bouquet Garni
1 Bay leaf
1 Sprig fresh thyme
4 Black peppercorns
1 Clove garlic, all tied up in cheesecloth
3 Medium carrots, peeled & quartered
1 Pound small white onions, peeled
1 Pound turnips, pared & quartered
12 White mushroom caps
10 Ounce package frozen peas
Salt and pepper
Chopped fresh parsley
Instructions
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-proof 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 bouillon. 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�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 to 5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls; sprinkle with chopped parsley.