Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------MARINATED BEEF----------------------------
1 Clove Garlic
10 Black Peppercorns, Crushed
8 Whole Allspice
1 ts Salt
1 c Dry Red Wine
3 lb Beef Rump Roast, in 1" cubes

-------------------------BEEF STEW------------------------------
3 tb Olive Oil
2 c Beef Bouillon

-----------------------BOUQUET GARNI----------------------------
1 Bay Leaf
1 Sprig Fresh Thyme
4 Black Peppercorns
1 Clove Garlic, all tied up in
A cheesecloth
3 md Carrots, peeled and
Quartered
1 lb Small White Onions, peeled
1 lb Turnips, pared and
Quartered
12 White Mushroom Caps
10 oz Package Frozen Peas
Salt and Pepper
Chopped Fresh Parsley

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 350øF. Layer carrots, onions, turnips and mushrooms
atop meat mixture in casserole. Cover and bake at 350øF 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.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith

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