Name: Beef Stew with Bouquet Garni
Ingredients: 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; 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

The day may come when after a long fight with disease, we shall feel that medicine can do no more, and that nothing remains but to die. Friends will be standing by, unable to help us. Hearing, eyesight, even the power of praying, will be fast failing us. The world and its shadows will be melting beneath our feet. Eternity, with its realities, will be looming large before our minds. What shall support us in that trying hour? What shall enable us to feel, 'I fear no evil'? (Psalm 23:4). Nothing, nothing can do it but close communion with Christ. Christ dwelling in our hearts by faith. Christ putting His right arm under our heads. Christ felt to be sitting by our side. Christ can alone give us the complete victory in the last struggle.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Stews, Meats, Cyberealm	6	Servings

INGREDIENTS

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
		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

INSTRUCTIONS

MARINATED BEEF
BEEF STEW
BOUQUET GARNI
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 350&deg;F. Layer carrots, onions, turnips and mushrooms atop
meat mixture in casserole. Cover and bake at 350&deg;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 parsley.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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