Labadie Recipe Database

Labadie Recipe Database

id	678
Name	Roasted Garlic Beef Stew
Main Dish Category	Main Dish
Secondary Dish Category	Beef,
Main Ingredient	Beef Tenderloin
Other Ingredient	Garlic
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
Cooking Type	StoveTop and Baking
Difficulty (1-5)	2
Notes	Very flavorful!`
Origin	Unknown
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