Hearty Beef Stew - Weekend Recipe

Hearty Beef Stew

Marinade:

1 glove garlic

10 peppercorns

8 whole allspice

1 tsp. salt

1 cup red wine

3 pounds rump roast, cubed

Stew:

3 Tbls. Olive oil

2 cups beef broth

1 Backyard Patch Bouquet Garni packet

1 clove garlic

3 medium carrots, peeled & quartered

1 large white onion, quartered

12 small mushrooms, sliced

10 oz. pkg. frozen green peas  

Directions:

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 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. In a 6 quart non-reactive oven-going pot (like a dutch-oven), 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 broth. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes.  

Preheat oven to 350F. Layer carrots, onions and mushrooms atop meat mixture in casserole. Cover and bake at 350 degrees 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 4-5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped fresh parsley.

To find any recipe featured this month - use the search box and type: StewFeb
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For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails