• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beef Stew with Bouquet Garni

  • Recipe Submitted by on

Category: Meat, Stews

 Ingredients List

  • -------------------------------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


3 tb Olive Oil
2 c Beef Bouillon

1 Bay Leaf
1 Sprig Fresh Thyme
4 Black Peppercorns
1 Clove Garlic, all tied up in
A cheesecloth
3 md Carrots, peeled and
1 lb Small White Onions, peeled
1 lb Turnips, pared and
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.

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