MARINATED BEEF
1 clove garlic
10 black peppercorns, crushed
8 whole allspice
1 tsp salt
1 cup dry red wine
3 lb beef rump roast, in 1 cubes
BEEF STEW
3 tbsp 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
1 a cheesecloth
3 medium carrots, peeled and
1 quartered
1 lb small white onions, peeled
1 lb turnips, pared and
1 quartered
12 white mushroom caps
10 oz package frozen peas
1 salt and pepper
1 chopped fresh parsley
Directions
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
Servings: 6 servings
Beef Stew With Bouquet Garni Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Experts have tracked the existance of recipes back into distant history, in fact as far as the Egyptians, and maybe even further. However, generally, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the Roman chefs used a wide range of herbs, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Over the following few centuries, the rich and powerful families of Europe competed with each other to offer the best banquets, and as a consequence, the best cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the 1900s, cookery publications are in great demand, due to more people being able to read, more leisure time and disposable income. The arrival of TV brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Beef Stew With Bouquet Garni recipe.
