Bread Crust Stew

• 3 lbs stewing beef
• 2 None garlic cloves, diced
• 2 None onions, finely diced
• 3 tbsp fresh thyme leaves
• 2 None bay leaves, crumbled
• 1 tsp black peppercorns
• 2 cups dry white wine
• 18 oz crusty brown bread mix
• 1 None small leek, trimmed and sliced
• 2/3 lb carrots, trimmed and diced
• 2 lbs potatoes, peeled and diced

1. In a bowl, mix the beef with the garlic, onions, thyme, bay leaves and peppercorns together then pour over the wine. Cover and chill for 24 hours.
2. Prepare the bread mix according to the package instructions and leave to proof.
3. Preheat the oven to 350u0b0F. Layer the beef, potato and vegetables into a 12 cup baking dish and season. Pour over the marinade so that the dish is two-thirds full. Add some water if necessary.
4. Knead the bread then roll out on a lightly floured work surface to the thickness of 1 inch, and so that it is 1 inch wider than the dish on each side. Cover the dish with bread dough then press into the edges of the dish. Bake for 2 to 2 1/2 hours. Cover with foil if the bread crust becomes too brown. Serve.

stewing beef, garlic, onions, thyme, bay leaves, black peppercorns, white wine, crusty brown bread mix, carrots, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/17288 (may not work)