-------------------------------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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