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Epicurious
November 1997

Roasted-Garlic Beef Stew

Using such a tender cut of beef reduces the stew's cooking time.

Recipe information

  • Yield

    Serves 4

Ingredients

12

large garlic cloves, unpeeled

1

tablespoon butter, melted

4

tablespoons (1/2 stick) butter

1

pound beef tenderloin, cut into 1-inch pieces

2

tablespoons all purpose flour

2

large parsnips, peeled, chopped

2

carrots, peeled, chopped

1

large potato, peeled, chopped

1

rutabaga, peeled, chopped

1

14 1/2-ounce can beef broth

1

cup dry red wine

1

tablespoon dried thyme, crumbled

2

teaspoons dried rubbed sage

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.

    Step 2

    Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.

    Step 3

    Return beef and any juices to pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper and serve.

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