When I saw this recipe for Roasted Garlic Beef Stew on CanadianLiving.com , I knew I had to make it. It calls for 12 cloves of garlic so it was made for garlic lovers and who doesn’t love all these healthy, whole food ingredients?
The flavors are phenomenal in this stew! I made this two days ago and I woke up with a smile this morning because I know there is one more day of leftovers – happy dance, happy dance!
The creation of these hearty flavors is the method of roasting the garlic in oil in your saucepan and then using this oil to saute your beef and onion. Delish! I followed the recipe as written with two small exceptions. I used baby white potatoes (unpeeled) because I’m lazy when it comes to peeling and cutting up potatoes (they call for Yukon Gold). And I used top sirloin steak instead of stewing beef. That’s just a personal choice and it’s mainly due to my excitement about the recipe and wanting to make a ‘super stew’.
That’s what my friendly butcher, Steve, called it when we started discussing the best cut of meat to use for this. I asked him to chop the steak into bite sized pieces and he picked a gorgeous steak and cut it so beautifully. We really enjoyed discussing our mutual passion for food and I was reminded of the quote from Julia Child, “People who love to eat are always the best people.”
I asked Steve for a pic so I could share it with you and he sent me this fabulous photo of he and his wife, Shelly and their beautiful horse, Diamond taken last weekend. Even the horse seems to be smiling! Thanks Steve for the super duper service and fun chat 🙂
With this snowy weather (and more on the way this week) a big pot of homemade stew is exactly what we need. The time for this one is longer than my usual recipes so you’ll want to make it on the weekend and freeze some if you have a busy work week.
I love the wholesome goodness of this dish. Every single spoonful is so satisfying to the taste buds. Cheers!
- 12 garlic cloves
- 2 tbsp vegetable oil
- 2 carrots
- 2 parsnips
- 2 Yukon Gold potatoes
- 1-1/2 lb stewing beef cubes
- ½ tsp salt
- ½ tsp pepper
- 1 onion, chopped
- 1-1/2 tsp dried thyme
- 1-1/2 tsp dried sage
- 4 cups sodium-reduced beef stock
- 1 cup red wine or beef stock
- ¼ cup tomato paste
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
- In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
- Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch chunks. Set aside.
- Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
- Add remaining reserved oil to pan; fry onion, 1 tsp each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
- Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
- Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.