Categories: Stews, Meats, Cyberealm 
      Yield: 6 servings 
  
-------------------------------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 350ÜF. Layer carrots, onions, turnips and mushrooms atop 
  meat mixture in casserole. Cover and bake at 350ÜF 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