Roasted-Garlic Beef Stew
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 ⓘ
Instructions
- Preheat oven to 350F.
- 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.
- 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.
- 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; simmer until vegetables are tender, about 25 minutes.
- 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.
Nutrition & Diet Analysis (per serving)
897
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).