Labadie Recipe Database

Name Roasted Garlic Beef Stew Number of People 4 List of Ingredients 16 garlic cloves, unpeeled 5 T butter, divided 1 lb. beef tenderloin, cut into 1-inch pieces 2 T all purpose flour, divided 2 large parsnips, peeled, cut into 1/2-inch pieces 2 carrots, peeled, cut into 1/2-inch pieces 1 large potato, peeled, cut into 1/2-inch pieces 1 rutabaga, peeled, cut into 1/2-inch pieces 14 oz. can beef broth 1 cup dry red wine 1 T. dried thyme 2 tsp. dried rubbed sage Description Preheat oven to 350 degrees F.  Place garlic in small baking dish,  Top with 1 T butter.  Bake until butter melts and garlic is tender and beginning to brown, about 15 minutes.  Cool garlic 5 minutes.  Peel garlic and set aside. Melt 3 T butter in heavy large pot over high heat.  Sprinkle beef with salt and pepper; dust with 1 T flour.  Add beef to pot.  Saute 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, and simmer until vegetables are tender, about 25 minutes. Return beef and any juices to pot.  Mix remaining 1 T butter and 1 T flour in small bowl.  Whisk flour paste into stew.  Simmer uncovered until sauce thickens, about 2 minutes.  Season to taste with salt and pepper. Time 1 hour Difficulty (1-5) 2 Notes Very flavorful!` Image